Slice kernels off of Corn (2 ear), and set aside.
Cut Cherry Tomato (5 ounce) in half lengthwise, and set aside.
Roughly chop the Fresh Cilantro (0.5 ounce) leaves, and divide into thirds.
Juice one Lime (2) into a small bowl. Cut the other lime into four wedges.
In a medium bowl, mix together the Sour Cream (2 tablespoon), Chipotle Chili Puree (1 tablespoon), half of the lime juice, a third of the cilantro, and Salt (1/2 teaspoon).
Toss the Red Cabbage (4 ounce) into the mixture, and set aside.
Cut the Avocado (1) in half, and remove the skin and pit.
In a small bowl, using a fork to smash the avocado, add Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and remaining lime juice. Mix until well combined and set aside.
Bring a medium saute pan to medium high heat and add Vegetable Oil (2 teaspoon).
Once the pan is hot, add the corn and sear for five minutes.
Add cherry tomatoes and a third of the cilantro. Season with salt and pepper to taste, and set aside.
Pat Mahi-Mahi Fillet (2) dry with paper towels. Slice each fillet in half cross lengthwise, yielding a total of four fillets.
In a large saute pan over medium high heat, add Vegetable Oil (1 teaspoon).
In another medium bowl, coat fish with Vegetable Oil (1/4 teaspoon) on both sides. Season with Ancho Chili Powder (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Sear fish on one side for two minutes, turn fish over and cook for another two minutes. Then remove from heat.
Heat a small saute pan over high heat, and once hot, add White Corn Tortilla (4) one at a time. Cook each side for thirty seconds until very hot.
Wrap the tortillas in foil to keep warm, and set aside for plating. Repeat process with remaining tortillas.
Place two tortillas side by side on each plate with sides touching, facing upwards. Spread smashed avocado on tortilla. Place mahi mahi fillets onto each tortilla in a single line topped with cabbage mixture and remaining cilantro.
Place corn salsa on the side of the plate along with lime wedges.