Place corn, chipotle peppers and vinegar in a sauté pan and place on a high heat.
Sauté until ingredients begin to bubble then lower heat to medium.
Add agave and 1/4 tsp salt and stir until ingredients are combined.
Taste to ensure flavors are to your liking, and if necessary and a pinch extra of adobo sauce, vinegar, agave or salt.
Once you have your salsa as you like it, remove from heat and cover to keep warm.
Mix chuck and sirloin using a two pronged fork. Do your best not to overwork the meat.
Form four 8 oz burger patties making sure the center of each patty is less dense than the outer edges. Just gently press down in the center with your fingers and thumbs while holding each patty in both hands. Do not overwork the patties, then set aside.
Season patties with salt as desired.
Heat grill or pan to medium heat. If using a grill, spray with a little oil, if not, then no need to add oil.
Carefully place burger patties on the grill and cook either side undisturbed to desired temperature.
Once patties are cooked, tent them with aluminum foil and allow to rest for 3-5 minutes.
While burger patties are resting add onions and cilantro to corn and mix thoroughly.
Cut burger buns in half and lightly grill, then set on a board or large tray ready to create burgers.
Divide cheese into equal amounts and place on the inside of the base of the burger buns.
Place a burger patty on top of the cheese then top with a generous amount of corn salsa.
Cover with top of burger bun and serve immediately with a small bowl of extra corn salsa.