RUB the corn on the cob with the olive oil and sprinkle with the cumin and paprika.
GRILL the corn for 10-12 minutes, turning often, until softened and lightly charred.
REMOVE from heat and let cool.
PREHEAT oven to 375°F. Line a pizza stone or heavy baking sheet with parchment paper.
IN a large bowl, combine all of the ingredients for the crust and mix until well combined.
SPREAD the crust mixture onto the prepared pizza stone/baking sheet into a square about 12” x 12” and ¼” thick.
BAKE for 15 minutes. (Check about halfway through and drain any excess moisture off, if needed.)
WHILE the crust bakes, cut the corn kernels from the cob and prepare the avocado cream sauce by blending the avocado, Greek yogurt, and lime juice until smooth.
REMOVE the crust from the oven, blot dry with paper towels, and place on a fresh sheet of parchment paper.
EVENLY sprinkle the cotija cheese over the crust followed by the corn kernels and red onion.
RETURN to the oven for about 10 minutes, until the cheese has begun to melt and onion has softened.
DRIZZLE the avocado cream sauce over the meatza, garnish with cilantro, and add hot sauce to taste.