Begin by prepping everything. Chop the coriander, remove the corn from the cobs, crumble the feta, and dice the shallot and baby tomatoes.

If you are making your own guacamole, mash the avocado in a bowl and mix in the diced shallot, tomatoes, a pinch of salt and pepper, a little coriander, and a squeeze of lime juice. Set aside to allow the flavors to meld.

In a large bowl, combine the chicken mince, chipotle paste, fajita seasoning, and juice from half a lime. Mix well until the chicken is evenly coated.

Spread a thin layer of the seasoned chicken mixture onto each tortilla. Use about a tablespoon per tortilla, ensuring an even coating. Set aside.

In a skillet, melt butter over medium heat. Add the sweetcorn and a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly charred. Transfer to a bowl and mix with mayonnaise, chili powder, most of the crumbled feta (reserve some for garnish), coriander, and the juice from the other half of the lime.

Heat a large skillet or frying pan over medium-high heat with a drizzle of cooking oil. Place the chicken-covered side of one or two tortillas face down on the skillet and press down firmly with a spatula or another flat surface. Cook for 3-4 minutes until the chicken is browned and crispy. Flip and cook for an additional minute on the other side. Repeat with all tortillas. To keep them warm, place cooked tacos in an oven set to low heat while you cook the rest.

Spread a generous spoonful of guacamole on each taco. Top with the elote corn mixture, a sprinkle of the reserved feta, and a drizzle of hot sauce if desired. Garnish with extra coriander for a pop of color and freshness.