2 slices multigrain toast
4 tablespoons chipotle mayonnaise (available in the condiment aisle)
1 small jalapeño, sliced
1/3 cup frozen corn
Slice the avocado in half vertically. Then, slice each side of the avocado vertically, creating thin slices. Distribute slices evenly on top of the toast. Season generously with sea salt.
Cut a small slit in the corner of a plastic sandwich bag, and add chipotle mayonnaise to the bag. Squeeze mayonnaise out of the bag, and distribute it evenly over each piece of toast. Top toast with corn and jalapeño slices, and serve.