Make the Energy Bites:

• In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
• In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
• Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut. Should have about 30 balls.
• Refrigerate for 1 hour to harden.

• Lightly mash the avocado flesh using a fork. Add the remaining ingredients, testing peppers for heat and making adjustments if necessary. If making a few hours ahead, sprinkle surface of guacamole with lime juice, cover with plastic wrap pressing down to prevent oxygen reaching it.

• Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
• Add remaining ingredients to the bowl and mix, adjusting seasonings.
• Cover and refrigerate for at least 30 minutes to allow flavors to blend.