ProTip: Prep all of the ingredients ahead of time. Cut, dice, and mince all of the veggies, garlic, and avocado, and place into the fridge to chill.
Using a sharp chef's knife, cut the ends off the bottom of each ear of corn, stand the cob vertically on the cut end, and, using a downward motion, cut the kernels from the cob.
Place a medium skillet over medium-high heat, a single tablespoon of sweet cream butter, and a pinch of sea salt, and sauté sweet corn for five (5) minutes. Remove from heat and allow the corn to cool.
Remove the tomato, red onion, red and green bell pepper, jalapeño, and the avocado mixture from the fridge, and gently fold the corn kernels.
Squeeze the juice of one ripe lime over the mixture and serve.
Serve with tortilla chips.