In a small bowl, combine corn, olive oil, lemon juice, cumin, and salt. In a shallow baking pan, spread corn mixture. Broil corn mixture 4 to 6 inches from the heat for 5 minutes or until lightly charred and tender. Set aside.
In a medium bowl, place 1 of the avocados. Using a fork, mash the avocado with the lime juice (mixture will be lumpy). Chop remaining avocado. Stir chopped avocado, corn mixture, tomatoes, onion, jalapeno, snipped cilantro, salt, and hot pepper sauce into the mashed avocado till combined. If desired, cover and chill up to 4 hours.
To serve, spoon guacamole into a serving dish. Serve with tortilla chips. Makes about 2 cups.
Prepare guacamole as above except do not stir in tomatoes. Cover; store in the refrigerator for up to 24 hours. Stir in tomatoes just before serving.