Mix all seasoning ingredients in a small bowl; set aside.
Measure corn into a bowl and set aside.
Open a can of pinto beans. Drain and rinse them in a colander. Add them to a bowl and mash them with a fork until the beans are roughly mashed.
Wash, dry and roughly chop greens into bite sized pieces.
Heat a large frying pan over medium heat. Add avocado oil and heat for about a minute.
Add onions, peppers and garlic. Sauté for 5 to 7 minutes, stirring often. Onions should be soft and slightly browning.
Add corn, beans and spice mixture. Cook, stirring frequently, for about a minute to enhance the flavour of the spices.
Add the salsa, vegetable broth and greens. Stir to combine.
Cover the pan with a lid, reduce heat to medium-low and cook gently until the greens are wilted (up to 5 minutes). Check and stir the mixture a few times to ensure it doesn't burn.
The moisture should be evaporated and the mixture should be a nice soft paste. If not, continue to cook for a minute or two more, uncovered.
Turn off the heat and set aside.