Stack tortillas and place them on a cutting board. Cut off the edges to create a square. Cut the square into 4 smaller squares. You should have 24 squares total.
Spray a cupcake tin with cooking spray. Fill each cavity with a tortilla square. Press down all the sides to create a tortilla cup. Spray tops of tortillas with cooking spray.
Bake for 10-12 minutes until lightly browned and crispy. Let cool for 5 minutes before removing from the cupcake tin.
While the tortillas are baking, cook the corn. Heat olive oil in a small pan on medium heat. Place frozen corn in pan (no need to thaw first) and cook for 5-7 minutes until corn begins to brown. Set aside 2 Tablespoons to use for topping.
In a mixing bowl, combined both packages of guacamole, tomato, red onion, jalapeno, and corn. Mix well.
Using a cookie scoop, put guacamole in tortilla cups. Garnish with desired toppings. Enjoy fresh!
To use fresh corn, shuck 1 ear of corn and use a grill pan to cook it. Once cooked, let cool. Using a knife, cut the corn off the cob and add to the guacamole.