Mexican Street Corn Chicken Tacos

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• 1 ½ pounds boneless chicken (breasts, tenders, or thighs)
  Ingredient note

  Source: 1 ½ pounds boneless chicken (breasts, tenders, or thighs)
• 2 tablespoons + 1 tablespoon + 1 tablespoon lime juice
  Ingredient note

  Source: 2 tablespoons lime juice; Source: 1 tablespoon lime juice; Source: 1 tablespoon lime juice
• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 2 teaspoon chipotle chili powder (or more to taste!)
  Ingredient note

  Source: 2 teaspoon chipotle chili powder (or more to taste!)
• 1 ½ teaspoon garlic powder
  Ingredient note

  Source: 1 ½ teaspoon garlic powder
• 1 ½ teaspoon ground cumin
  Ingredient note

  Source: 1 ½ teaspoon ground cumin
• 1 ½ teaspoon kosher salt
  Ingredient note

  Source: 1 ½ teaspoon kosher salt
• 1 ½ cups roasted corn
  Ingredient note

  Source: 1 ½ cups roasted corn
• ½ cup chopped scallions
  Ingredient note

  Source: ½ cup chopped scallions
• ¼ cup cilantro (chopped)
  Ingredient note

  Source: ¼ cup cilantro (chopped)
• ¼ cup Cotija cheese (crumbled)
  Ingredient note

  Source: ¼ cup Cotija cheese (crumbled)
• 1 each jalapeno pepper (chopped)
  Ingredient note

  Source: 1 jalapeno pepper (chopped)
• 10 each flour tortillas
  Ingredient note

  Source: 10 flour tortillas
• 1 each avocado (sliced)
  Ingredient note

  Source: 1 avocado (sliced)
• ¼ cup sour cream
  Ingredient note

  Source: ¼ cup sour cream
• ¼ cup mayo
  Ingredient note

  Source: ¼ cup mayo
• 2 tablespoons adobo sauce (see notes)
  Ingredient note

  Source: 1-2 tablespoons adobo sauce (see notes); upper source range endpoint used for shopping.
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. CHICKEN: Combine the lime juice, oil, chipotle powder, garlic, ground cumin, salt in a bowl. Add the chicken and toss using a rubber spatula so that the chicken is coated in the marinade. Allow the chicken to marinate for 30 minutes at room temperature or cover it and let it sit in the refrigerator for up to 8 hours. Lightly spray a nonstick skillet with cooking spray and cook the chicken over medium-high heat 6-10 minutes, flipping halfway through until it cooks through.
2. STREET CORN: Combine the corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with a big pinch of salt and pepper. Taste and adjust as needed; set aside.
3. SAUCE: whisk together the sour cream, mayo, lime juice, and 1 tablespoon of adobo sauce in a bowl. Taste and add additional adobo sauce and salt as desired.
4. TACOS: Warm the tortillas, add chicken, a slice of avocado, street corn, and top with chipotle sauce. Serve with lime wedges if desired.