Egg Tacos with Roasted Poblano, Onion and Corn Salsa

Ingredients

• Salsa
• 2 or 3 poblano peppers—halved, cored and chopped
• 2 red onions, peeled and chopped
• 1 ear of corn, shucked, kernels stripped from the cob
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1 lime, halved
• ½ cup roughly chopped cilantro, or more to taste
• Hot sauce or crushed red pepper flakes, optional
• 1 avocado, diced, optional
• Tacos
• 4 small tortillas
• Butter, as needed for frying
• 4 large eggs, well beaten
• Crumbled queso fresco or other cheese, optional