For the Crispy Bean Tostadas with Roasted Corn Salsa:

1. Preheat the oven to 400°F. Place tortillas on a baking sheet and spray or brush with avocado oil on both sides. 
2. Add refried beans to a small pot and cover, cooking on low until warmed through, about 5-10 minutes. Stir every few minutes to avoid burning.
3. Bake the tortillas for 5 minutes, then flip and bake for another 4-5 minutes or until crisp. Season with salt and set aside while you work on the rest of your ingredients.
4. Prepare the Corn Salsa: Turn a gas burner to medium-high. Using tongs, place the corn directly over the flame. Rotate every 30–60 seconds until charred spots appear all around (about 5–7 minutes total per ear). You can also follow this method in a cast iron skillet. Remove and set aside to cool. 
5. Use a sharp knife to slice kernels off the cob and add them to a bowl with the diced avocado, chipotle ranch, lime juice, cilantro, cotija, and a pinch of salt. Mix until well combined and taste to adjust for seasoning. 
6. Assemble your tostadas: Spread refried bean mixture evenly on tostada shells. Top with roasted corn avocado salsa, drizzle with more chipotle ranch, and finish with cotija and more cilantro. Serve and enjoy!