Allow the ground beef to rest at room temperature for 45 minutes to 1 hour before grilling.
Prepare the Avocado Salsa: Combine the tomatoes, red onion, jalapeño, lime juice, avocado chunks, cilantro, salt, and pepper. Season to taste.
Prepare the Southwest Burgers: In a large bowl, combine the ground beef, jalapeño hot sauce, cumin, oregano, garlic powder, coriander, chili powder, and sweet paprika. Mix gently with your hands, but do not over mix. Form into 6-ounce burger patties (roughly ¾-inch thick). Heat an outdoor gas grill or large cast iron grill pan over medium-high heat, and grease lightly with cooking spray. Cook the burgers on each side until charred, roughly 4 to 5 minutes per side or until the internal temperature reaches roughly 150°F (65°C). Top each burger with 1 ounce of pepper jack cheese, close grill top (or tent pan with foil) and cook until the cheese has just melted. Remove and allow the burgers for rest for about 5 minutes. Meanwhile, grill or toast buns lightly, if desired.
Assemble: Place burgers on toasted buns, and add a large spoonful of avocado salsa. Serve immediately.