In a non-reactive bowl, soak the diced onions, roasted garlic, and roasted in the tequila. Optional: char the onions (peeled and quartered) with the corn before dicing and adding to the tequila. Let sit for at least 15 minutes
Peel and core the avocados and place them in the bowl
Add the diced chipotle peppers to the bowl
Add the just from the lime to the bowl. Pulp is fine.
Combine ingredients together to desired texture and so that the ingredients are evenly distributed
Add salt to taste
Roasting the Garlic
Set oven to 400 degrees Fahrenheit (205 degrees Celsius)
Remove the top of the head of garlic, exposing the cut tops of the garlic cloves
Place the garlic cut side up in a garlic roaster (or wrapped in aluminum foil with a hole left at the top)
Roast for 60 minutes
Let cool and scoop out the individual garlic cloves, they should be soft.
Roasting the Corn
Heat a grill or a grill pan
Peel the corn husk down, but not off, of the corn like you would with the peel of a banana
Remove the silk from the corn and discard
Push the husk back up the corn to loosely cover it
Place the corn on the grill, turning periodically; 15-20 minutes. You are looking for top of the husks to char off and to have some char marks on the corn
Carefully remove the husk from the corn, the corn will be hot!
Place the flat end of the ear of corn on a cutting board and run your knife down the corn, removing the individual kernels.