In a medium bowl, mix together olive oil, chili powder, cumin, paprika, lime juice, salt, and pepper. Coat the chicken breasts thoroughly in the marinade and let them sit for at least 15 minutes.

Preheat your grill or a grill pan to medium-high heat. Once ready, place the marinated chicken breasts on the grill and cook for 6-7 minutes per side until cooked through. Set aside to rest before shredding.

While the chicken rests, heat a skillet over medium heat and add the sweet corn. Sauté for about 5-7 minutes until warm and slightly charred.

In a small bowl, mix together mayonnaise, lime juice, and a pinch of salt. Whisk until creamy and well combined.

Once the grilled chicken has rested for a few minutes, shred it into bite-sized pieces.

To warm corn tortillas, heat them briefly until pliable and slightly toasted.

Lay each warm tortilla flat and start layering with shredded chicken, sautéed corn, and crumbled cotija cheese. Drizzle the creamy sauce over the top.

Serve warm with additional lime wedges on the side for guests to squeeze over their tacos.