To make Mexican Street Corn Chicken Tacos, start by trimming and cleaning your chicken breasts and then slicing them in half lengthwise and setting them aside. To a large zip top bag, add olive oil, lime juice, crushed garlic cloves, cuming, chili powder, smoked paprika and soy sauce. Gently work the ingredients together and then add your chicken to the bag, push out the excess air, seal and move your chicken around in the marinade so that everything is evenly coated. Move the bag to the refrigerator for at least one and up to six hours to marinate.
While your chicken is marinating, make a quick chipotle mayo dressing to add to your chicken street tacos. In a small bowl, add mayo, sour cream, garlic powder, onion powder, salt and adobe sauce. Mix until combined and store in the refrigerator until you are ready to make your Mexican Street Corn Chicken Tacos.
Once your chicken has marianated, remove from the bag and shake off the excess marinade. Heat a large pan or grill pan over medium high heat, spray with non-stick spray and cook your chicken for 5-6 minutes on each side until no longer pink. Remove from heat, cover with foil and let sit for 4-5 minutes.
While your chicken is resting, heat a pan or griddle over medium high heat, spray with non-stick spray and add the store bought tortillas two at a time or however many will comfortably fit. Cook for 2-3 minutes each side until they start to lightly brown. Remove the tortillas from the heat, chop your seasoned chicken into bite sized pieces and build your tacos. To your corn tortilla, add chicken, roasted corn, cilantro, jalapenos, diced red onion, crumbled cojita cheese and top with a squeeze of lime and a healthy dollop of chipotle dressing. Serve immediately.