1 Cook the corn topping: In a small skillet over high heat, heat the oil. Add the corn and cook, stirring often, for 3 to 4 minutes, or until the corn starts to develop some brown spots.
Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste.
Corn topping can be made several days ahead and kept refrigerated. Serve cold or warm briefly in a skillet or the microwave before assembling the toasts.
2 In a toaster, toast the bread until golden brown, or to the desired doneness.
3 Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.
Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.
4 Serve the toasts immediately.