Peel husk off corn, rinse, and carefully remove kernels from cob.
Core tomato and cut into ¼" dice.
Stem and seed jalapeño. Cut into ¼" dice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Halve lime and juice.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Make the Tostada Shells
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.
Toast in hot oven until browned and crispy, 5-7 minutes.
While shells toast, make salsa.
Make the Salsa
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn to hot pan and stir occasionally until lightly charred, 3-4 minutes.
Transfer to a mixing bowl and add tomato, jalapeño (to taste), shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper. Stir to combine and set aside.
Wipe pan clean and reserve.
Cook the Salmon
Return pan used to cook corn to medium heat and add 2 tsp. olive oil. Add salmon to hot pan, skin side up, and cook undisturbed, 3-4 minutes.
Flip, and cook until salmon reaches a minimum internal temperature of 135 degrees, 3-4 minutes.
Remove from burner and transfer salmon to a plate. Remove skin and use a fork to flake salmon into bite-sized pieces. Stir in seasoning blend
Finish the Dish
Plate dish as pictured on front of card, topping tortillas with salmon, salsa, chipotle mayonnaise, cheese, and remaining cilantro. Bon appétit!