Heat the tortillas. Divide the chicken evenly among the tortillas.
Top each with 1/4 cup of the corn mixture and 2 avocado slices. Serve with lime wedges.
I loved the flavors in this dish. However, I don’t feel like the flavor of the corn had the chance to shine through, so I’d suggest using defrosted corn kernels to speed up the process. The colors of this are so pretty too! Heirloom tomatoes add extra pizazz, but using plain old cherry or grape tomatoes would get the job done.