Make the slaw: In a small bowl, whisk together the avocado oil mayo, lime juice, and chipotle chili powder, then toss the kale with the chipotle lime dressing until it is fully coated.
Make the chicken filling: Heat the butter in a large skillet over medium-high heat. Once melted, add the chicken and corn and cook for 2 minutes to warm through.
Add the lime juice, chili powder, garlic powder, paprika, and salt and toss to coat the chicken. Sauté for 3 to 4 minutes, until the chicken is slightly browned.
Place a small skillet over medium-high heat. Once hot, put one tortilla in the pan at a time and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. To keep the tortillas warm while you are heating the remaining ones, you can wrap them in a kitchen towel.
To assemble the tacos, add the chicken and kale slaw to a warmed tortilla and garnish with Cotija cheese. Serve with lime wedges.