Add cut off cob Corn (4 ear) and Bell Pepper (1 1/2) to a skillet with Coconut Oil (1 teaspoon). Cook until tender crispy (not too done) and remove to large bowl to cool.
While corn and bell pepper cools, chop Tomato (2 cup), Avocado (1 1/2), and Fresh Basil (2 tablespoon).
Rinse Canned Black Beans (1 cup) and drain half of sauce from Baked Beans (16 ounce). Leave the rest of the baked bean sauce for additional flavoring.
Add chopped tomatoes, avocados, baked and black beans and Garlic (1 clove) to cooled corn and bell peppers in large bowl and mix.
Add Lemon (to taste), Sriracha (1 tablespoon), and Garlic Chipotle Salsa (1/4 cup) and Crushed Red Pepper Flakes (1/4 teaspoon) to bowl, stir and serve or refrigerate until serving.
Serve with tortilla chips!