In a medium bowl, mash 2 ripe avocados with a fork until smooth, keeping some lumps for texture. Mix in the juice of one lime and half a lemon, along with a pinch of salt, for brightness. Then, fold in 1 cup of corn kernels, diced red bell pepper, poblano pepper, red onion, minced jalapeño, chopped cilantro, and 1 clove of minced garlic until well combined. Set aside to let the flavors meld.

In a small saucepan over medium-low heat, combine one can of rinsed and drained black beans with half a cup of corn, diced poblano, and a sprinkle of cumin. Stir occasionally and heat until warmed through, about 5-7 minutes.

Warm 4 tortillas (flour or corn) in the microwave for about 20-30 seconds, or until pliable. On each warm tortilla, layer a generous handful of shredded lettuce for crunch, followed by the black bean mixture on one side. Next, spoon the zesty guacamole onto the other side.

Drizzle each taco with your favorite hot sauce, if desired, and top with extra cilantro for freshness. Serve with lime and lemon wedges on the side.