Chicken and Street Corn Tacos wth Salsa Rojo

2 lbs. chicken thighs, boneless, skinless
1/2 cup Canola Oil
3 Tbsp. fresh lime juice
1 tsp. Hatch Red Chile Powder
1 tsp. cumin
1/2 tsp. garlic powder
salt and pepper
for the corn:
2 cups cooked corn kernels
2 Tbsp. mayonnaise
1 Tbsp/ fresh lime juice
1/4 tsp. Hatch Chile Powder
1/4 cup chopped cilantro
1/2 jalapeno, minced
2 green onions, sliced
1/2 tsp. garlic salt
6 corn tortillas
1 avocado, sliced
1/2 Cotija cheese, crumbled
chopped cilantro
Fresh Chile Co. Salsa Roja

In a bowl, stir together oil, lime juice and spices.
Rub the marinade all over the chicken and place in a Ziploc bag.
Let chicken marinate at least an hour.
Heat the grill to medium-high and brush with oil to prevent sticking.
Grill 5-6 minutes per side, until chicken reach 165 degrees F. Slice thinly.
Stir together the street corn ingredients. Set aside.
To assemble tacos, heat a small amount of oil in a skillet.
Place tortillas one by one in the skillet and soften in the oil for a few seconds.
Top with chicken, street corn, avocado sliced and sprinkle with cotija cheese and cilantro. Drizzle salsa rojo on top.

Click here for Hatch Red Chile Powder

Click here for Fresh Chile Co. Salsa Roja