Sauté the diced chorizo in a skillet until lightly browned. Remove from the skillet and set on a paper towel to drain and cool.
In a mixing bowl, stir together the garlic, jalapeño, tomato, avocado, corn, chipotle peppers and lime zest and juice. Add the chorizo and salt to taste.
For a party platter, cut 3 avocados in half and remove the pits. Use a tablespoon to remove some of the avocado flesh and create a well. Slice a small piece from the bottom of the avocado so it will sit flat without rocking. Spoon the salsa into the individual avocado halves and serve with tortilla chips and spoons.