Roasted Garlic:
Preheat the oven to 400°F.
Peel (most of) the loose paper off the garlic, leaving the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle with olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap in foil and bake for approximately 45 minutes. The garlic is done when the center clove is completely soft when pierced with a paring knife. When the garlic is cool enough to handle, squeeze the soft garlic pulp into the bowl of a food processor.
Guacamole Salad:
Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place on a grill pan or skillet and cook for 3 minutes or so on each side, until slightly blackened. Remove from grill/pan and let cool. Once cool, cut the kernels off and set aside.
Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Use a spoon the flesh out of the skin and into the bowl of the food processor with the garlic. Add the cilantro, jalapeño, cumin, salt, crushed red pepper, lime juice, and orange juice. Process everything together to make soft and spreadable. Taste and add more salt and lime juice if desired.
To assemble salad, spread guacamole on a serving platter. Top with, corn kernels, tomatoes, cucumbers, and radishes. Finish with remaining olive oil (plus more if needed), and a sprinkle of chives. Serve with tortilla chips. Eat immediately. Enjoy!
