Preheat oven to 400F. Using a large cookie cutter (about 4" in diameter), cut the burrito-sized tortillas into 3 mini street-style tortillas. Press each down into a cupcake pan.
Bake for 8-10 minutes, or until golden brown. Set aside to cool.
Cut the chicken into tiny bite-sized pieces. Add them into a large bowl with the adobo sauce, chili powder, cumin, salt, and minced garlic. Toss until well-combined.
Heat the olive oil in a large cast iron skillet over medium high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked. Set aside.
In the meantime, toss the corn, chopped red bell pepper, sour cream, cotija cheese, chopped jalapenos, lime juice, and freshly chopped parsley in a large bowl. Season with salt and black pepper to taste.
To assemble, add a generous scoop of the cooked chicken into the tortilla cups. Add a scoop of the corn salsa and a little guacamole on top. Garnish with cotija cheese and mini lime wedges. Serve warm. Enjoy with Klarbrunn Sparkling Lime for a refreshing drink!
