Boil water. Place New Mexico chilies in a glass bowl and cover with boiling water. Let the chilies soak for 30 mins- 1 hour. Drain the chilies and use kitchen shears to cut off the stems and shake out the seeds inside. Add the re-hydrated chilies to a blender along with garlic cloves, 1/3 cup water, 2 tbs olive oil, salt and pepper. Strain the puree and add it to the ground turkey along with sofrito, oregano, smoked paprika and more salt and pepper to taste. Stir the meat together so that everything is combined. Let marinate at least 2 hours or overnight.
Place a large skillet on the stove with the heat off. Hold 1 corn cob upright in the pan with the wider end on the bottom of the skillet. Run a large knife from the top of the corn, to the bottom removing the kernals and allowing them to fall into the skillet. Repeat this with all the corn. Discard the cobs and turn the heat on to medium high. Add water and olive oil and let the corn steam for 3-4 minutes. Turn off the heat and let cool for 5 minutes.
Add the cooled corn to a bowl with red bell pepper, lime juice, jalepeno, cilantro and salt and pepper to taste.
In another large skillet, turn the heat on high. Add 1 tbs of olive oil to the hot pan. Add the chorizo to the pan in 5-6 large clumps (i.e. unformed burger patties). Let the chorizo cook without stirring for 5 minutes. Tip: Spacing out the meat and leaving it untouched will allow the sausage to form a crispy crust. Use a spatula or wooden spoon to break up the meat into crumbles. Reduce the heat to medium and cook 2-3 minutes until meat it thoroughly cooked.
To Assemble: Warm tortillas in the oven or toaster. Fill them with a little meat and top with corn salsa. Add some smashed avocado and a squeeze of lime for extra creaminess (optional). Enjoy!