Setup grill for 2 zone grilling and light. Allow about 15 minutes to preheat to about 400°F.

Prepare the corn. Remove the husks and silk. Season with a southwest style seasoning.

Prepare the avocado. Slice in half, remove the pit. Brush the flesh with olive oil and season with the southwest style seasoning.

Place the avocado, flesh side down, over a direct area of the grill. After 30-60 seconds, turn the avocado halves ¼ turn. After 30 seconds move to an indirect area of the grill. This is just to lightly toast the avocado or add grill marks.

Place both the corn on an indirect area of the grill. With the lid closed, allow the corn and avocado to cook for about 8 minutes. The avocado will be warmed through. Remove the avocado from the grill.

Move the corn to a direct area of the grill. Flipping often, toast the corn kernels to your level of browning. Remove the corn form the grill. Allow to cool enough to handle.

Cut the corn from the cob. Remove the avocado from the skins and mash. Mix the avocado with the corn. Add lemon juice, hot sauce, and additional southwest seasoning to taste. Cover.

Place sausages on an indirect area of the grill. With the lid closed, allow the sausages to cook for about 4 minutes. Flip the sausages and cook for another 4 minutes.

While the sausages cook, prepare the buns by brushing with mayonnaise.

At this point, the sausages should be heated through to 160°F internally. Move sausages to a direct area of the grill. Moving and flipping the sausages often, grill them to your desired level of char or doneness. Remove the sausages from the grill.

Place the rolls on the grill over direct heat to warm and toast to your desired doneness. Remove from the grill.

Add the sausage to the bun and top with the sweet corn guacamole. Finish with hot sauce to taste and chopped cilantro.

Serve and enjoy.