Prepare the chicken

• Slice the chicken breasts in half horizontally and pound them thin.

Marinate the chicken

• Place the chicken in a bowl with the olive oil, taco seasoning and lime juice.
• Mix well to coat, then refrigerate to marinate.

Make the street corn

• Heat the corn in a skillet for 2 to 3 minutes.
• Mix the corn with the mayonnaise, chili powder, cotija cheese, lime juice and chopped cilantro.

Cook the chicken

• Heat a little oil in a pan and cook the chicken for 5 to 7 minutes per side, until the internal temperature reaches 74 °C (165 °F).
• Slice the chicken into strips.

Warm the tortillas

• Heat the tortillas in the microwave or on the stovetop until soft and warm.

Assemble the tacos

• Fill each tortilla with the chicken and the street corn.
• Top with more cotija cheese and cilantro and serve.