Meanwhile, combine the corn, black beans, tomatoes, red onion, jalapeno, scallions, cilantro, juice from 2 limes in a bowl. Add the chopped pineapple and toss to combine. Set aside.
Scoop out the avocado into a bowl and add the minced red pepper, onion, cumin, salt, pepper, cayenne, sour cream and the juice from 2 limes. Mash together with a fork, folding and mixing to your linking. Set aside.
Salsa and guac can be stored, covered in air tight containers in fridge for up to 6 hours. For guacamole, make sure plastic wrap is touching the surface to avoid discoloration due to oxidization.