Smashed Potato Eggs Benedict with Corn Hollandaise

Directions

1. Bring water to a boil in a medium-sized saucepan. Add the 6 potatoes and 1 tablespoon of kosher salt to the pan. Boil the potatoes for approximately 25-30 minutes. The length of time is dependent on the size of the potatoes. When fully cooked you should be able to pierce the potatoes with a sharp knife without any resistance.
2. While the potatoes are boiling, brown the chorizo in a skillet. Use a wooden spoon or spatula to break the chorizo into pieces. Cook the chorizo for 5 minutes until it is slightly browned and the fat has been rendered. Using a slotted spoon, remove the chorizo from the skillet onto a paper towel-lined plate. This will help to absorb the fat, removing it from the chorizo.
3. Remove the husks and silk from 3 ears of corn. Place the corn on a high flame on a burner. Rotate the ear as the kernels become roasted. Continue this process with all 3 ears of corn. The corn can be roasted under a broiler. When the corn is cool, cut the kernels off the cob and reserve.
4. Preheat the oven to 450°. When the potatoes are fully cooked, drain the water from the pan and rinse the potatoes with cool water. Cover a sheet pan with aluminum foil. Coat the foil with olive oil. Place the potatoes on the prepared sheet pan. Using a measuring cup, press down on the surface of the potato so that it splits open. You don't want to completely smash the potato - just flatten it so it opens. Brush olive oil onto the surface of the potatoes. Sprinkle 2 teaspoons of kosher salt and ½ teaspoon of ground black pepper onto the potatoes. Place the sheet pan in the preheated oven. Bake the potatoes for approximately 15 minutes. The surface and edges of potatoes will be golden brown and crispy.
5. Start water heating in a medium-sized saucepan. You want the water to be just under a simmer. There may be a few bubbles on the bottom of the pan and steam will be raising from the water. You do not want actively boiling water. Add 2 tablespoons of white distilled vinegar to the hot water. Zest a lime, saving it for a garnish. Cut the avocado into ¼-inch slices and reserve.
6. Melt the butter in a microwave. The temperature of the butter needs to be 145°. If the butter is too hot, wait for it to cool. Place 2 cups of the roasted corn in the jar of the blender. Save any excess corn to garnish the eggs benedict. Puree the corn. Don't worry if it is still chunky. Adding the other ingredients will help to further puree the corn. Separate 6 eggs, reserving the yolks. Add the yolks to the blender and combine them with the pureed corn. After combining the corn and the eggs, with the motor running, slowly add the melted butter in a thin stream. The hollandaise will start to thicken. Season the hollandaise with ½ teaspoon of kosher salt and a pinch of cayenne pepper. Squeeze the juice from the lime into the blender and combine. If the hollandaise is too thick, you can add 1-2 tablespoons of hot water. Using a high-speed blender gets the best results for a smooth hollandaise. If you have a lumpy hollandaise from the corn, you can serve it as is - the flavor is still good. You can also strain the hollandaise through a fine mesh strainer to remove any pieces of corn.
7. To poach the eggs, crack one egg into each of the 6 ramekins or cups. Lower the cup into the hot water to release the egg. Be careful to not burn your fingers. Make sure the egg is not sticking to the bottom of the saucepan. Continue with the remaining eggs. Poach each egg for approximately 3 minutes. The egg white should be set and the yolk should feel still soft. With a slotted spoon, remove the poached eggs from the water onto a paper-towel-lined plate.
8. To serve the eggs benedict, place a smashed potato on a plate. Add ¼-cup of chorizo to the top of the potato. Fan some slices of avocado onto the chorizo. Layer a poached egg onto the top of the avocado. Pour some of the roasted egg hollandaise onto the eggs benedict. Garnish the eggs benedict with crumbled queso fresco, roasted corn kernels, lime zest, minced cilantro, and chopped chives.