Pre-heat your grill to medium-high heat.

In a zip-lock bag, combine chicken and all its seasonings. Shake and set aside.

Sprinkle the corn and zucchini with salt and pepper.

Use cooking spray to coat your grill racks, and then place the corn, zucchini, and jalapeños directly over the hot fire, and grill, turning occasionally.

Remove the zucchini and jalapeños after about 5 minutes and add the seasoned chicken.

Continue to cook the corn and chicken about 5 more minutes until charred and cooked through, turning occasionally.

Remove all food from the grill.

Using a large bowl, stand the corn on end and cut off the kernels.

Cut the zucchini into bite size pieces and dice the jalapeño and add it to the corn.

Add the tomatoes, scallion and cilantro and gently toss all vegetables together to combine.

Cut the chicken and set aside.

Grill your tortillas for 1 minute per side.

Top tortillas with the vegetable mix, chicken, cortija and a squeeze of lime.

Serve immediately with a dollop of sour cream and a few slices of avocado.