Toss chicken strips in a large mixing bowl with chili powder, cumin, and sea salt.
Heat olive oil in a heavy-bottomed skillet over medium-high heat.
Sear the chicken in the skillet for approximately six minutes or until golden brown and cooked through.
Remove the cooked chicken from the skillet and set aside on a clean plate.
Add corn kernels to the same hot skillet and sauté until the corn develops deep brown charred edges.
In a small separate bowl, whisk together the Greek yogurt, lime juice, and a pinch of cayenne pepper.
Fold the charred corn into the lime crema mixture gently until well combined.
Warm the corn tortillas using your preferred method.
Assemble the tacos by placing two tablespoons of chicken onto each warm corn tortilla.
Top the chicken generously with the corn mixture and sprinkle with crumbled cotija cheese before serving.