Make the tortillas: Line a large platter with paper towels. Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer. Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds. Remove the chips with a slotted spoon to the paper towels and immediately season with salt. Repeat with the remaining hot oil, tortillas and salt.
Make the relish: Mash the avocado in a bowl until slightly smooth. Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper. Fold in the cilantro until combined.
Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer.
Brush the scallops on both sides with the remaining 1 tablespoon oil. Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture.
Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes. Flip the scallops and cook until just cooked through, about 2 minutes more.
To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop. Garnish with cilantro leaves and a squeeze of fresh lime juice.
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