In a small bowl, combine the mayonnaise with the green Tabasco, and lime juice. Mix the sauce together and refrigerate until needed.
Remove the husks from the orn and lay the cobs on a baking tray. Drizzle with olive oil and season with salt and pepper.
Preheat barbecue to medium high heat - 375°F.
Oil the grill to prevent sticking.
Place corn on the grill and cook for approximately 2 minutes, turning often.
Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. Discard the cobs.
In a food processor, process half of the corn kernels to a paste. Add 1/3 of the scallops, a pinch of salt nd pepper and Cajun spice and process again to paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
Place the mixture into a large bowl.
Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
With oiled hands, pat the mixture into burgers and place them on a clean tray, Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
Preheat grill to medium high (375F).
Remove the burgers from the refrigerator and drizzle them with vegetable oil.
Oil the grill to prevent them from sticking,.
Place the burger on the grill and cook for 3-4 minutes per side.
Toast some soft buns on the warming rack while the second side of the burgers cook.
Serve with avocado slice, drizzled with lime juice, lettuce, tomato and Tabasco mayo.