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1
Make the patties: combine the salt, pepper, horseradish and 3/4 cup corn in a food processor; process until fairly smooth.
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2
Add 1/3 of the shrimp; blend until smooth.
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3
Transfer mixture to a large, chilled bowl; fold in remaining 3/4 cup corn, remaining chopped shrimp, sun-dried tomatoes, and tarragon; mix well.
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4
Divide mixture into 6 equal portions; form into patties to fit rolls.
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5
Cover and refrigerate for 30 minutes or up to 2 hours; remove from refrigerator about 15 minutes before grilling.
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6
Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high.
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7
Make chile mayonnaise: combine the mayonnaise, chile sauce, salt, and pepper in a small bowl; whisk to blend well; cover and refrigerate until serving.
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8
When the grill is ready, place a cast-iron skillet on the grill rack and cook the pancetta until golden brown and crisp; drain on paper towels.
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9
Gently brush both sides of chilled patties and grill rack with oil; place patties on the rack, cover, and cook, turning very carefully once, just until opaque throughout, about 5 minutes on each side.
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10
During the last few minutes of cooking, spread the cut sides of the rolls with butter and place, cut side down, on the outer edges of the rack to toast lightly.
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11
Sprinkle the tomato and avocado slices with salt and pepper to taste.
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12
Assemble burgers: spread the mayonnaise over the cut sides of the rolls; on each roll bottom, place a lettuce leaf, a tomato slices, 2 avocado slicesk a patty, and a pancetta slice.
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13
Add the roll tops and serve.
