Heat 1 tsp olive oil in a small nonstick skillet over medium heat. Add corn and a pinch of salt and pepper. Cook, undisturbed, until corn starts to brown, 3 to 4 minutes. Stir and continue to cook until corn is charred in places, another 3 to 4 minutes. (4-serving meal: use 2 tsp olive oil). TIP: If the corn starts to pop, cover with a lid.

Position the oven rack in the middle and set oven to broil on high. Add cumin, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl and stir the cumin oil. Add the flatbreads to a baking sheet and broil the flatbreads until they start to brown, 1 to 2 minutes. Remove flatbreads from oven and flip them over. Drizzle cumin oil and spread herb garlic cheese on the flatbreads. Return to oven and broil until edges are golden brown, 3 to 4 minutes. (4-serving meal: use 4 tsp olive oil). TIP: All broilers are different; watch the flatbreads carefully to ensure they don’t burn.

Transfer flatbreads to plates. Cover with smashed avocado and sprinkle with salt and pepper. Top with charred corn, roasted red peppers, and cilantro.