Mushroom and Charred Corn Tacos with Guacamole

This quick taco filling is perfect for a weeknight dinner. Chili Poblano has a rich earthy taste, but it is practically not heated. If you want to add a little spice, add a little crushed red pepper when you're sauteing the mushrooms.
Place the avocado in a medium bowl; mash until smooth. Add the chopped coriander, onion, juice, and 1/4 teaspoon salt; set aside.Combine the cream and adobo in a small bowl, stirring until smooth; set aside.Preheat a large cast-iron skillet over high heat. Add the corn to the pan; cook for 4 minutes or until the corn is caramelized and lightly browned, stirring occasionally. Place the corn in a large bowl.Dry the pan with paper towels; return to medium-high heat. Pour the oil into the pan; stir to coat. Add the poblano; simmer for 4 minutes or until tender. Add the mushrooms and garlic; simmer for 2 minutes. Add the remaining 3/4 teaspoon salt; simmer the mushroom mixture for 4 minutes or until most of the liquid has evaporated. Add the mushroom mixture to the corn; stir to combine.Place 2 warm tortillas on each of 6 plates. Arrange 1 1/2 tablespoons of the avocado mixture in a 4-inch circle in the center of each tortilla. Place 1/4 cup mushroom mixture, 1 1/2 teaspoons cream mixture, and 1 1/2 teaspoons cheese on each plate. If desired, sprinkle with coriander leaves.