Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash until creamy yet chunky. Add lime juice and salt, then stir in corn, bell pepper, poblano, red onion, jalapeño, cilantro, and garlic. Adjust seasoning.

Combine black beans with remaining corn, chopped bell pepper, diced poblano, and ground cumin in a medium saucepan. Heat over medium-low for 5-7 minutes, stirring until blended and warmed through.

Wrap tortillas in a damp paper towel and microwave on high for 20-30 seconds until pliable.

Place shredded lettuce on one half of each tortilla. Spoon black bean mixture over the lettuce, then top with guacamole, hot sauce, and cilantro.

Serve tacos with lime and lemon wedges on the side for added flavor.