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Special equipment: a large cast-iron skillet and 10-inch skewer
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Prepare a grill for medium heat.
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Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill).
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Brush them all over with 1 tablespoon of the oil.
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Grill, turning as needed, until charred all over and cooked through, 12 to 15 minutes.
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Cool slightly, then slice into 1/4-inch-thick rounds; set aside.
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Meanwhile, thread the tomatoes onto a 10-inch skewer.
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(If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.)
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Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
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Place the vegetables and limes (flesh-side down) on the grill.
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Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes.
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Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes.
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Return the vegetables and limes to the baking sheet when done cooking.
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Transfer the cooked chorizo to a cutting board.
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When cool enough to handle, halve the tomatoes, cut the corn off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired).
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Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper.
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Cut the remaining 2 grilled lime halves into wedges; set aside.
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Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl.
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Place a large cast-iron pan on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick).
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Heat the oil for 1 minute, then add the egg mixture.
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Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes.
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Gently stir in the chorizo.
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While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.
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To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the Monterey Jack cheese and top each with a spoonful of the grilled salsa.
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Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.
