Roast two poblano peppers over gas range until skin is charred. Then place them in a bag for about 5 minutes to steam. With your hands, remove most of the skin, chop off the top and remove seeds. Then chopped them. If you don't have a gas stove top range, you'll need to do this in your oven under the broiler. For the broiler, place the peppers on a sheet pan, watch them closely and turn frequently to char the skin.
Melted 4 tablespoons of butter in a microwave safe bowl large enough to hold the lobster meat. Once melted add garlic powder, chile powder and lime juice. Stir well. Add the lobster meat and with a spoon, toss well with the butter mixture. Set the bowl aside and let the meat soak up all of that flavor.
Melt the remaining two tablespoons butter in a skillet over medium high heat. Add the sweet corn kernels and cook, stirring often until the corn starts to brown. Keep warm by covering pan when corn is cooked.
Warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
Once the tortillas are warm and steamy, place them on microwavable plates. Use two tortillas for each taco. Working quickly grate munster cheese on each tortilla and returned them to the microwave for about 30 seconds per plate to melt the cheese.
To build the tacos, working quickly and as each plate of tortillas come out of the microwave from melting the cheese, sprinkle the charred corn, roasted poblanos, chunks of avocado and and top with the buttery lobster meat. Sprinkle on the chopped cilantro and serve with lime wedges.
Serve with beans and rice.
A squeeze of lime juice over the finished taco adds important flavor and brightness. Don't skip this step.
If you don't want to mess with roasting poblanos, and if you're looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.