In a large bowl, combine the skirt steak, orange juice, lime juice, soy sauce, sliced onion, cilantro, garlic powder, smoked paprika, cumin, oregano, black pepper, and olive oil. Marinate for at least 30 minutes. Cook the steak in a hot skillet or on a grill until it reaches your desired doneness. Let it rest for 5–10 minutes before slicing thinly against the grain.

While the steak is marinating, combine all of the elote ingredients in a bowl and mix until well combined.

To a blender, add all of the avocado jalapeño crema ingredients, blend until smooth.

Slice the baguette lengthwise and lightly toast if desired. Layer sliced skirt steak onto the bread, then top generously with the elote mixture. Drizzle with the avocado jalapeño cream on top, then finish with extra cotija cheese, cilantro, Tajín, and/or a squeeze of fresh lime if desired. Serve immediately.