• Trim the root ends from the scallions; then crosswise into 2-inch lengths.

In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and cook, stirring occasionally, until lightly charred, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the scallions cook, prepare the corn and black beans.

• Shuck the corn. Lay the cob flat and cut the kernels from the cob.
• Rinse the black beans.
• If using, trim the stem end from the jalapeño; thinly slice the jalapeño crosswise. Wash your hands after handling.

In the same pan used for the scallions, if dry, add 1 teaspoon oil and warm over medium heat until hot but not smoking. Add the corn, black beans, mole poblano blend, 2 tablespoons water, and as much jalapeño as you like and season with salt and pepper. Cook, stirring occasionally, until the corn is just tender, 3 to 4 minutes. Using a slotted spoon, transfer the corn–black bean mixture to a bowl (if using the pan for the tortillas, wipe it out).
While the corn and beans cook, prepare the garnishes.

• Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick pieces.
• Coarsely chop the cilantro.
• Cut the lime into wedges.

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

On the stovetop directly over a flame, or in the same pan used for the corn mixture, over medium heat warm the 6 tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Transfer the tortillas to individual plates and fill with the corn–black bean mixture. Garnish with the scallions, avocado, and cilantro. Crumble the queso fresco over the top, sprinkle with the pumpkin seeds, and serve with the lime wedges.