1. Preheat oven broiler to 500 degrees F and position top rack about 4 inches from the heat source. Place ears of corn on a baking sheet and broil for 10 minutes or until corn is slightly charred on all sides. Remove from oven and let cool. Remove corn from cob.

2. Combine the paprika, cayenne pepper, and a pinch of salt in a small bowl. Pour spices onto a large plate. Place the flesh side of the salmon into the spices being sure to coat it well.

3. Heat a large cast-iron skillet over medium heat with the canola oil. Once the oil is hot, carefully place the salmon filet into the skillet, flesh side down. Cook for 2-3 minutes and then carefully flip salmon onto skin side and cook for additional 6-8 minutes or until salmon can easily be flaked with a fork. Place salmon on a large plate, squeeze fresh lime juice over top, and allow to cool slightly before flaking the salmon into small pieces and removing the skin.

4. Meanwhile, mash the avocado in a bowl. Add the tomato, cilantro, the white parts of the green onion, and a pinch of salt and mix well.

5. For each taco use two corn tortillas to prevent them from breaking. Add the charred corn, salmon, avocado salsa, sliced green onion, and cotija cheese. Squeeze extra lime juice over the taco if desired.