Pat the boneless, skinless chicken breasts dry with paper towels. Slice into ½-inch strips and season with ground cumin, salt, and pepper. Set aside.

In a large skillet, heat a splash of olive oil over medium-high heat. Add the fresh corn kernels and sauté for 2-3 minutes until lightly charred. Remove and set aside.

In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt. Whisk until smooth and creamy.

Return the skillet to medium-high heat, adding olive oil if needed. Add the seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through.

Drizzle the prepared sauce over the chicken along with the sautéed corn. Toss everything together to coat evenly.

Warm tortillas by wrapping in a damp cloth and microwaving for 20-30 seconds. Lay them flat and fill each with chicken and corn mixture, Cotija cheese, and cilantro. Roll tightly.

Serve the wraps on a platter, garnished with additional cilantro or avocado slices.