Preheat grill to 400 degrees. In a medium bowl, rub the chicken breasts with the chili powder, smoked paprika and the next 6 ingredients (through the 1 Tbsp. EVOO), until evenly coated. Set aside and let marinate for 15 minutes.

Toss the sliced bell peppers with a drizzle of EVOO and grill in a grill pan until tender and charred, about 10 to 15 minutes. Alternately, you can saute them in a cast iron skillet.

While the peppers are cooking, grill the husked corn on the cob, rotating every 3 minutes or so, until evenly charred all over, about 10 to 15 minutes. Set aside and let cool.

Once the veggies are done cooking, grill the chicken.  Place the marinated chicken breasts on the grill and cook for 6 to 8 minutes per side or until the internal temperature reaches 165 degrees. Remove the chicken from grill and let rest for 10 minutes to let the juices settle. Then slice into thin strips.

For the Elote:

Once the corn is cool enough to handle, remove the corn kernels from the cob using a serrated knife.  Toss together the corn kernels, greek yogurt or sour cream, chili powder, lime juice, cotija or queso fresco and cilantro.

To assemble the tacos, place the sliced grilled chicken, grilled peppers and elote in the center of warmed tortillas. Or serve them up family style and let everyone make their own. Serve with your fav salsa, hot sauce, extra cilantro, avocado and/or limes. Enjoy!