Pre-heat the oven to 400. Season the salmon with salt and pepper. (We love Lime Habanero Sea Salt on this!) Place on a baking sheet and cook for 12-18 minutes to your desired doneness. Let salmon cool slightly so that it can be handled.
Meanwhile, mash the avocados with the juice of one lime. Season with salt, pepper, and a few dashes of hot sauce (optional) to taste. Set aside.
Cook corn by either cutting kernels off the cob and sauteeing or by boiling the ears for 3 minutes and cutting the kernels off. Set aside.
Toast tortillas on the grill (or in the oven) for a minute or two per side - until lightly browned.
Assemble tacos by flaking up the salmon, adding mashed avocados, corn, salsa and sliced scallions (optional).