Preheat the oven broiler to high. Place the tomatillos, poblano, and jalapeño on a sheet pan and place on the second rack below the broiler. Keeping a close eye on the sheet pan, let the produce broil for about 3 to 4 minutes. Flip everything and broil for another 3 to 4 minutes, or until everything is browned to very lightly blackened on the outside.

Add the tomatillos, poblano, jalapeño, onion, garlic, cilantro, chili powder, cumin powder, lime zest and juice, and a good pinch of salt and pepper to a food processor or blender. Process until smooth. Set aside.

Meanwhile, place the bacon evenly on a cast iron pan and heat over medium. Cook until desired crispiness then flip and finish cooking. Remove and set on paper towels to drain. Drain off all but 2 tablespoons of bacon fat. Add the corn, poblano, and jalapeño to the pan and season with salt and pepper. Cook, stirring often, for about 5 minutes or until everything is lightly roasted. Drizzle with the lemon juice and cook until the lemon juice has steamed off. Remove from the heat. Roughly chop or break up the bacon and add to the corn salad, stirring to combine.

In a separate nonstick pan, melt the 2 tablespoons of butter over medium heat. Cooking in batches if necessary, cook the sea scallops for about 3 minutes per side, spooning the butter over the tops as they cook. Squeeze the half a lemon over the top.

To serve, smear guacamole onto each plate. Top with the corn salad and four scallops each. Sprinkle the tops with cotija cheese. Serve immediately. Enjoy!