In a food processor, combine chipotles in adobo sauce, diced tomatoes, minced garlic, diced red onion, scallions, and fresh cilantro. Pulse until chunky, about 20–30 seconds. Drizzle with lime juice and olive oil, season with sugar, salt, and pepper to taste.

In a bowl, mash ripe avocados until smooth yet slightly chunky, about 1 minute. Fold in diced tomatoes, minced scallions, fresh cilantro, and finely chopped Fresno chili. Squeeze in lime juice and sprinkle with salt and pepper.

In a small bowl, add the shredded or pulled pork and sprinkle in ground cumin. Warm in the microwave for 30–45 seconds.

Heat a large skillet over medium heat and brush with olive oil. Lay one tortilla flat, sprinkle half of the cheese over one half, add warmed pork, sweet corn, and jalapeños. Fold the tortilla over and brush the top with olive oil.

Cook for 2–3 minutes until the bottom is golden and the cheese begins to melt. Flip and cook for another 2–3 minutes. Press down gently for even cooking.

Remove from the skillet and let rest before cutting into wedges. Serve with guacamole, salsa, and sour cream.