Add all ingredients for the avocado cream sauce to a food processor and blender and blend until creamy. Set aside.
Mexican street corn salad:
If using fresh corn, grill it. Preheat the grill or a grill pan to high and over medium-high heat and cook the corn turning often, until charred all over, about 10 minutes.
Add the corn to a bowl, with the rest of the salad ingredients and mix well.
Cook the chicken:
Place a cast iron or skillet over medium heat and add the oil. Add the chicken strips and cook until browned for about. 4 minutes. Sprinkle taco seasoning on top, toss and cook a few more minutes until the internal temperature of the chicken reaches 165 degrees.
Choose taco-sized corn or flour tortilla, add chicken, top with corn salad, and add a drizzle of avocado cream, top with crumbled cotija cheese and fresh chopped cilantro.