Cook bacon in a small skillet on medium heat until very crispy.
Remove from pan and pat dry with a paper towel.
Heat the chocolate in a double boiler or in a microwave until just melted. Dip bacon into the chocolate and let dry on waxed paper. Once dry, break into small bite-sized bits.
Split the lobster tail in half and brush with olive oil and salt. Grill for 8 to 10 minutes and transfer to a cutting board. Pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl.
Peel and thinly slice jicama.
Brush with olive oil and salt and grill about 2 minutes or until grill marks appear.
Transfer to a cutting board and cut into thin strips.
Trim ends of spring onions.
Brush with olive oil and salt and grill for 3 to 4 minutes
Transfer to a cutting board and chop.
Grill the poblano for 5 to 7 minutes or until almost soft. Do not burn.
Remove to a cutting board, peel and chop into bite-sized pieces.
Peel corn and brush with olive oil. Grill until browned on all sides, turning occasionally, about 7 to 10 minutes.
Remove from heat to a cutting board and allow to cool. When cool enough to handle, slice off the kernels with a knife.
In a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth.
Warm the flour tortillas on a pan or on the grill about 1 minute on each side.
Layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon.
Serve on a platter or individual plates and enjoy!
