Start up the grill.

Broil tomatoes, onion, and jalapeños on a baking sheet in the oven for 20 minutes or until tomatoes are charred.  Remove from oven and transfer into food processor along with cumin, salt, lime juice, and cilantro.  Process to your desired consistency.

Rub corn ears with olive oil.  Place onto heated grill and cook until charred, rotating cob to char all sides.

Combine smashed avocados with garlic salt, lime juice, and pepper.  Set aside

Remove corn from the grill and let cool for a few minutes.  Using a large knife, lay cobs onto a cutting board and carefully cut kernels from cob.  Repeat with the other three cobs.  Heat tortillas over an open flame.  To assemble tacos, spread about a tablespoon of guacamole into each tortilla then top with grilled corn, guacamole, salsa, blackberries, and pomegranate seeds.  Serve with extra guacamole.