Place all ingredients in a food processor or blender and pulse until smooth.

If it's too thick, add water a teaspoon at a time and pulse again to combine. Repeat until desired consistency is achieved. Set aside.

In a large saucepan, heat 1 Tablespoon olive oil over medium high heat.

Add corn kernels and stir occasionally, until starting to brown (5-10 minutes).

Add chili powder, salt and pepper and stir to coat and combine. Transfer to medium bowl and wipe out pan (you'll use it for the chicken prep).

Add avocado, scallions, cilantro and lime juice to bowl and toss or stir to combine. Salt and pepper to taste and set aside.

In a large saucepan, heat 1 Tablespoon olive oil over medium heat.

Add onion and saute until softened. Add garlic, cumin, chili powder, paprika and stir until fragrant, about 1 minute.

Add remaining 2 Tablespoons olive oil and shredded chicken and stir to coat. Add lime juice and lime zest, and stir to combine. Salt and pepper to taste. Transfer to medium bowl and cover.

Heat tortillas in your preferred method. I like to place them stacked in a small warmed saucepan, cover and heat for 5-10 seconds. Then I flip the stack over, cover, and heat for another 5-10 seconds. Transfer to tortilla warmer or covered bowl until serving.

To assemble, top each tortilla with chicken, salsa, sauce, crumbled cotija cheese and serve with a lime wedge to squeeze on top. Enjoy!