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Preheat the oven to gas 6, 200°C, fan 180°C. Place the sweetcorn cobettes on a baking tray and toss with 1 tsp Cajun seasoning and 1 tbsp olive oil. Scrub the sweet potatoes, cut into wedges and add to the baking tray; toss with 1 tbsp Cajun seasoning and 1 tbsp olive oil. Bake for 40 mins until soft and gnarly.
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To make the salsa, put the jalapeños in a blender with half the coriander leaves and 4 tbsp of the brine and blitz until smooth (loosen with a little water if needed). Pour into a small bowl.
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Tip the refried beans into a frying pan over a medium heat, with a quarter of a tin’s worth of water. Let it bubble away for 5 mins, then add a dash of the jalapeño brine and a little chopped coriander; tip into a serving bowl.
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Finely chop the coriander stalks and halve and destone the avocado. Scoop the flesh out onto a chopping board and use a fork to mash together with the coriander stalks. Add a splash of jalapeño brine and tip into a bowl. Cut the kernels from the cobettes.
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Pile up a serving platter or board with the tortillas, sweet potato, refried beans, avo, salsa, and a few more coriander leaves, plus some extra jalapeños, if you like.