Preheat the oven to 350°F (175°C).
Stack the tortillas on a cutting board and trim off the rounded edges to create squares.
Cut each tortilla square into 4 smaller squares, making 24 pieces total.
Spray a cupcake or muffin tin with cooking spray.
Press one tortilla square into each muffin cavity, shaping them into small cups.
Lightly spray the tops of the tortilla cups with cooking spray.
Bake for 10–12 minutes or until golden brown and crispy.
Remove from the oven and let cool for about 5 minutes before carefully removing from the pan.
While the tortilla cups bake, heat olive oil in a skillet over medium heat.
Add the frozen corn and cook for 5–7 minutes until lightly browned and slightly charred. Reserve 2 tablespoons for topping.
In a mixing bowl, combine the guacamole, diced tomato, red onion, jalapeño, and cooked corn.
Stir gently until well mixed.
Fill each tortilla cup with the guacamole mixture using a spoon or cookie scoop.
Garnish with reserved corn, sliced jalapeños, and fresh cilantro.
Serve immediately and enjoy.