Preparation:
Preheat grill to medium-high.
Remove corn husks and slather corn with mayonnaise. Generously, sprinkle with garlic salt and smoked paprika.
Grill the corn and poblano peppers until they get a nice char on all sides, keeping the peppers closest to the fire.
Once the corn is grilled and peppers have a nice char, remove from grill and set corn aside to cool. Place peppers in a brown paper bag to steam, so the skins remove easily.
Meanwhile, halve the avocados and remove the pits. With a spoon, carefully scoop the avocadoes from their skins, being careful not to tear the skins. Set skins aside.
In a small bowl, combine 4 of the avocado halves with the goat cheese and mash with a fork to thoroughly combine, until creamy. Rough chop the remaining avocado halves and set aside.
With a sharp knife, carefully cut the corn off the cob and set aside.
Remove the poblano peppers from the bag and remove the seeds and with a butter knife, scrape off most of the charred skin. (Leave some of the charred skin, as this imparts a nice smoky flavor to the guacamole.)
Chop peppers into half-inch pieces.
In a separate medium-size bowl, combine the goat cheese/avocado mixture, the rough chopped avocados, red onion, tomatillos, serrano peppers, grilled poblano peppers, corn, juice of two limes, and the cilantro. Combine thoroughly with a spoon, leaving some of the avocados a bit chunky. Season with salt , to taste.
Scoop the guacamole back into the 12 skins to serve as individual portion sizes and garnish with chicharron and any remaining grilled corn.