Preheat an 8-inch nonstick pan over medium heat. Coat the pan with olive oil or spray with cooking spray. Add ¼ cup of the chorizo to the pan and cook, breaking up the meat, until browned and cooked through, about 5 minutes.

In a small bowl, whisk together 1 of the eggs with a splash of cream or milk and kosher salt and pepper to taste. Add ¼ cup each of the bell pepper and corn to the bowl with the egg.

Add the egg to the pan with the chorizo, then tilt the pan all around so the egg coats the pan. Sprinkle ¼ cup of the cheese on top of the egg. Cook until the egg is mostly cooked through but still wet on top, 30-60 seconds. Using a flat spatula, gently press 1 tortilla into the egg and cheese and cook for about 30 seconds.

Using a rubber spatula, carefully flip the egg and tortilla so that the tortilla is now on the bottom of the pan. Cook until the tortilla is warmed through but not crisp or burned, 30-60 seconds.

Using a spatula (or your hand, if the tortilla isn’t too hot), carefully roll up the tortilla. Place the tortilla seam-side down in the pan and cook for 30-60 seconds more. Carefully transfer to a plate.

Repeat Steps 1-5 with the remaining chorizo, eggs, cream, bell pepper, corn, cheese, and tortillas.

Top the roll-ups with the avocado, cilantro (if desired) and a sprinkle of Maldon salt.