To make the guacamole, add avocados, lime juice, and hot sauce to a large bowl. Using a potato masher or fork, mash until the mixture is slightly chunky. Fold in the garlic, red onion, jalapeño, and cilantro. Season with salt and pepper to taste. Transfer to an airtight container and store in the refrigerator if not using immediately.

To make the salsa, add grilled corn kernels, black beans, jalapeño, red onion, and cilantro to a bowl; stir to combine. Squeeze the lime juice over the top of the mixture and add the honey or agave; stir to combine. Season with salt and pepper to taste. Transfer to an airtight container and store in the refrigerator if not using immediately.

Preheat an outdoor grill or cast iron pan over medium heat. Using a 2 1/2-inch round biscuit or cookie cutter, cut 2 rounds out of each corn tortilla. Grill the tortilla rounds on each side until charred and crispy, about 1 minute on each side. Top each crispy tortilla with a layer of guacamole and corn salsa. Place them on a platter and garnish with chopped scallions, cilantro, and Cotija cheese. Serve immediately.