In the bowl of a small food processor; add the mayo, corn kernels, garlic, salt and pepper. Pulse a few times until combined. The mayo should be chunky still with a few kernels of corn. Cover and refrigerate until ready to serve.
FOR THE BURGERS:
In a large bowl break up the two pounds of ground chuck. Add the onions, jalapeno, cilantro, Worcestershire, garlic powder, salt and pepper. Use a fork to gently combine the ingredients.
Divide the meat into six portions and form into patties, making a shallow divot in the center of each.
Preheat grill to high. Once hot, reduce the temperature to medium/medium-high and place the burgers onto the grills grate. Cover and grill for 5-6 minutes. Flip the burgers and place the cheddar on top of each burger and grill for 4-6 more minutes or until desired doneness.
Top the toasted buns with the corn mayo, lettuce, burger patties, tomato and red onion and serve.