Start by marinating the chicken. In a large bowl, combine the chicken, canola oil, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper. Make sure each piece is evenly coated. Cover and let it marinate for at least 30 minutes. This is where the magic begins—allowing the flavors to meld together.

While the chicken is marinating, let's make that delicious street corn mixture. In a bowl, combine the cooked corn, mayonnaise, lime juice, chili powder, cilantro, jalapeño, green onions, and garlic salt. Mix gently until everything is well incorporated. Set it aside while you cook the chicken.

Heat a grill or a skillet over medium-high heat. Once hot, add the marinated chicken. Cook each side for about 5-7 minutes, or until the internal temperature reaches 165°F (75°C). The goal is juicy, tender chicken with a slight char. Once done, remove the chicken and let it rest for a few minutes before slicing.

You can’t forget the tortillas! Warm them in a dry skillet for about 30 seconds on each side or until pliable. If you're feeling fancy, keep them in a towel-lined basket to maintain warmth while you finish up.

Now comes the fun part! Take a warm tortilla, layer a generous amount of the sliced chicken, then top it with the street corn mixture. Sprinkle on the Cotija cheese, and if you're feeling adventurous, add some sliced avocado. Finish with a handful of fresh cilantro for that herbal freshness.