Prepare gas grill to medium-high.

1. For Plantain Crisps: Place plantain strips in bowl. Sprinkle with chili-lime seasoning and salt. Toss lightly. Heat about 1/2 inch of oil medium skillet to 350°F. Place plantain strips into the hot oil. Cook for 2 minutes, turning once. Remove and transfer to paper towel-lined plate. Set aside.
2. For Pimiento Sauce: Add mayonnaise, pimientos, lime zest and salt in a food processor until smooth; transfer to bowl and set aside.
3. For Street Corn Salsa: In medium bowl stir together corn, mayonnaise, cotija, red onion, cilantro, lime juice, salt and garlic powder until well combined. Set aside.
4. For Blended Patties: In medium bowl toss mushrooms, olive oil and salt. Place in grill basket and cook for 10 minutes, shaking a couple of times. Remove from grill; cool. Pulse in food processor until consistency of ground beef; set aside.
5. In large bowl combine ground beef, cheese, chipotle, salt, cumin, pepper and cooled, chopped mushrooms. Handling the mixture as little as possible, mix well. Form into 4 patties. Brush grill rack with oil. Place patties on grill. Cover, cook turning once, about 4-5 minutes on each side, or until desired degree of doneness.
6. Brush cut sides of rolls with melted butter. Place rolls, cut side down, on outer edges of rack to toast lightly during the last 1-2 minutes of grilling.
7. To assemble, spread Pimiento Sauce on bottom cut side of rolls. Divide lettuce evenly over each roll bottom. Place a patty over the lettuce. Top with Street Corn Salsa. Place Plantains Crisps over each. Add roll tops.