1. Combine all dry seasonings for chicken with 1 tablespoon of oil to create a paste; rub onto chicken and let marinate for 30 minutes.
2. While chicken is marinating, in large skillet, heat butter on medium.
3. Add corn and sugar, & cook for about 5 minutes, stirring occasionally.
4. Combine corn into a small bowl with green onion, cilantro, lime juice, jalapeños and stir well, add sea salt to taste, & set aside.
5. In same pan, heat 1 tablespoon of olive oil over medium-high heat.
6. Once hot, add chicken smooth side down and cook for 6 minutes each side until internal temperature reads 165°F. (Cook time will vary depending on the size of your chicken. Thighs take about 22 minutes.)
7. Combine all mayo ingredients into a bowl and mix well.
8. Tortillas may be heated in a pan or in a moist paper towel using the microwave.
9. Dice chicken, assemble taco using mayo first, sweet corn, chicken, and a little sweeter corn on top. (Cheese is optional but left off here to adhere to a cleaner style of eating.)

NOTES