Brush both sides of chuck roast with Rum & Chipotle Hot Sauce and sprinkle with El Paso spices.
On the indirect BBQ or smoker preheated to 250°F place the meat directly on the grill for approximately 3 hours or until the internal temperature of the meat is 140°F.
Place meat in foil with butter, close tightly and continue cooking for about 2 hours or until internal temperature is 225°F. Shred and set aside.
On a high heat BBQ, place corn on the cob (with leaves) and cook for about 25 minutes, turning every 10 minutes. Remove the leaves and remove the kernels with a knife. In a blender, combine corn, cream, tequila, El Paso Tex-Mex spices and Original Hot Sauce. Add crumbled bacon and set aside.
Cut tortillas into 8 small triangles, in a bowl, mix well with olive oil and El Paso Tex-Mex spices. In the Air Fryer or in the oven, cook until the tortilla chips are crispy.