Cactus and Corn Salsa

Name: Cactus and Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: TexMex, Mexican
Ingredients: 2 nopales cactus paddles, spikes removed*; 2 green tomatoes, cored and cut in half; 1/2 large, white onion, peeled and cut into 4 chunks; 2 jalapeño chiles, red or green, more or less to taste; 1 teaspoon extra virgin olive oil plus more to grease baking sheet; 1 cup frozen corn**; 1 cup cilantro, stems removed; 1 garlic clove, peeled; Juice from 1/2 a lime, about 1 tablespoon; 2 tablespoons tequila, optional; 1 teaspoon dried Mexican oregano; Salt to taste; Tortilla chips, to serve; **You can also use freshly cooked corn or grilled corn, stripped from the cob. In this case, skip the corn roasting in step 2, and just add to the salsa in the last step