Preheat broiler on high, and place an oven rack on the top 1/3 position.

Warm butter in a 10" non-stick skillet over medium heat, then add scallions and garlic. Cook for 1 minute, then stir in the corn, a pinch of salt, and several turns of black pepper. Cook, stirring occasionally, until just tender (about 2 minutes more).

While the corn is cooking, crack eggs in a medium bowl. Add milk, cheese, a couple pinches of salt (to tastand several turns of black pepper. Using a fork, lightly whisk to combine.

Once the corn is done cooking, check the fat level in the pan. If it seems dry, add a little olive oil. Add egg-cheese mixture to the skillet, stirring to combine. Continue to scramble the eggs for 2 minutes, then let cook undisturbed for 2 minutes. Take the skillet off the heat, then run a spatula around the edge of the frittata (it should be somewhat firm). Drizzle a little olive oil around the edge to keep it from sticking. Place the skillet underneath the broiler and cook until the top of the frittata is golden brown (about 1 to 2 minutes). Timing can vary based on your broiler, so watch this step closely. You can keep the frittata in the skillet if you plan on serving immediately. If not, transfer to a cutting board or serving plate.

To serve, top warm frittata with slices of ripe avocado seasoned with lime juice and salt. Finish with a healthy sprinkling of fresh herbs, a drizzle of olive oil, and a few turns of black pepper. Enjoy warm or at room temperature.