• Shuck the corn. Lay the ear flat and cut the kernels from the cob.
• Cut the tomatoes in half
• Coarsely chop the cilantro.
• Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the salsa and the chipotle mayo).

In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a medium bowl and let cool slightly. Add the tomatoes, cilantro, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil and toss to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal. Do not clean the pan. 

• On a plate or in a shallow bowl, season the cornmeal with salt and pepper and spread in an even layer.
• Pat the fish dry with a paper towel; cut the fish crosswise into 1-inch-wide strips (discarding the snapper skin if desired). Season lightly with salt and pepper. Gently press the fish in the cornmeal, coating all sides. 

In the same pan used for the corn, warm 2 tablespoons [¼ cup] oil over medium heat until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side. Transfer to a plate. 

While the fish cooks, finish the chipotle mayo and heat the tortillas.

• Remove 6 [12] tortillas from the package; save the rest for another use.

In a small bowl, stir together the chipotle mayo, lime zest, and 1 to 2 teaspoons [2 to 4 tsp] lime juice; season to taste with salt and pepper.

Transfer the tortillas to individual plates, spread with as much guacamole as you like, and top with the fish. Spoon on the corn salsa, drizzle with the chipotle mayo, and serve any remaining guacamole on the side.