Roast the corn under a hot grill or in a griddle pan until cooked through.
In the meantime, Heat a large frying pan over high heat then add a splash of oil.
Sauté the onions until they start to brown then add the peppers.
Cut the corn off the cob and set aside.
Fry the vegetables for 5-7 minutes until they start to soften then add the chicken, corn, garlic, spices and lemon juice.
Fry for another 30 seconds then season to taste.
To make the avocado cream, blend all the ingredients together and season to taste.
To serve, spread a generous dollop of the avo cream on the warmed tortillas then top with a generous spoonful of the chicken and peppers. Add a sprig of fresh coriander and serve.