Preheat the grill (barbecue) to 425°F / 220°C (medium-high heat). If using charcoal, wait until coals are ashed over and you can hold your hand 5 inches above the grate for 3–4 seconds.

In a large bowl, combine the ground beef, diced green chiles, garlic powder, cumin, chili powder, paprika, salt, and black pepper. Mix with your hands until the spices are evenly distributed — avoid overmixing, which makes the patties tough.

Divide the meat mixture into 3 equal portions. Split each portion in half and shape into 6 thin patties, each about ¼ inch (6mm) thick. Make them slightly wider than your buns, as they will shrink during grilling.

Place a cube of cheddar in the centre of one patty. Top with a second patty and press the edges together firmly, pinching all the way around to create a tight seal. Check for any gaps — even a small opening will let the melted cheese leak out onto the grill. Repeat with the remaining patties and cheese cubes to make 3 stuffed burgers.

Lay a sheet of aluminium foil on the grill grate and spray with non-stick cooking spray. Place the stuffed burgers on the foil and grill for 5 minutes per side, or until the internal temperature reaches 160°F / 71°C. For well-done burgers, add 1–2 extra minutes per side.

Remove the burgers from the grill and let them rest for 5 minutes. This allows the molten cheese inside to thicken slightly so it doesn't all pour out when you bite in.

For the fire-roasted corn pico, ensure the grill is at 425°F / 220°C. In a small bowl, whisk together the olive oil, chili powder, cumin, and salt to make a spice rub.

Remove the husks and silks from the corn and rinse under cold water. Pat dry with paper towels. Place each ear of corn on a piece of aluminium foil, brush all over with the olive oil spice rub, then wrap tightly to create a sealed foil packet. Place the packets on the grill.

Grill the corn packets for 15–20 minutes, turning halfway through, until the kernels are tender and lightly charred.

Let the corn cool for 5 minutes, then stand each ear upright on a cutting board and use a sharp knife to slice the kernels off the cob.

Transfer the corn kernels to a medium bowl. Add the diced tomatoes, red onion, jalapeño, minced garlic, lime juice, and chopped cilantro. Toss gently to combine. Taste and adjust salt if needed.

Toast the whole wheat buns on the grill for 30–60 seconds. Spread mashed avocado on the bottom bun, add the burger, and top generously with the fire-roasted corn pico de gallo. Add ketchup if desired and serve immediately.