Cut corn kernels off and spread on baking sheet. Lightly drizzle with olive oil, salt, and pepper. Roast for 8 minutes, then toss. Roast for 3-5 more minutes and check again as you’re reaching a danger zone between perfectly roasted and straight up burnt. Remove corn from oven and place in bowl to cool.
Switch oven to broiler and place the whole red peppers either onto the rack or on a baking sheet. Turn every 10 minutes until most of the surface is charred black. Do not be scared, black is not whack. Place red peppers in a bowl and cover with plastic wrap to cool and steam for at least 20 minutes. This is important because if you don’t let it sweat, the skin is a pain to remove.
Put oven at 400 and place garlic (with some light olive oil, salt, and pepper) in a small baking pan and roast for about 15 minutes. Check after 15 and if it’s not golden brown yet, leave it and check every few minutes after that. Let garlic cool, then finely chop.
Jalapeños, serranos, and onions need to be chopped. Remove seeds from peppers, then, you know, chop it up.
Take the skin off peppers and remove stem and seeds. Chop into decent sized chunks and throw into big mixing bowl with the mashed avocados. I don’t mash the avocados completely and leave some nice chunks for the guac eaters.
Dump every other ingredient into the big bowl and add a generous amount of salt and pepper (more than you think is necessary).
Add the fresh lime juice and admire the mountain of fresh ingredients you cooked and chopped to perfection (hopefully).
Fold ingredients into the avocado and once again, admire the green goodness you are about to release into the world. Take a spoonful to taste - I usually add more lime juice at this point.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/06/03/spectors-roasted-corn-and-red-pepper-guacamole/