Heat a grill over medium high heat. Cook the Corn Cob (3) rotating occasionally, until cooked through and charred in spots on the outside.
Place the chicken on a work surface. Drizzle with Olive Oil (to taste) and season with Salt (to taste) and Ancho Chili Powder (to taste). Grill over medium-high heat, for 5 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch.
Allow the Boneless, Skinless Chicken Thigh (2) to rest for 5 minutes.
In a mixing bowl, combine Mayonnaise (1/2 cup), Garlic (1 clove), Lime Juice (1 tablespoon), Fresh Cilantro (1/4 cup), finely crumbled Cotija Cheese (1/4 cup), Ancho Chili Powder (to taste). Reserve 1/2 the sauce.
Cut the corn off the cob and add to the bowl with the remaining sauce. Finely dice the Chicken and add to the corn. Toss until well-combined.
Arrange a thin layer of the chicken mixture on one half of the White Corn Tortilla (12). Top with a tablespoon of Cheddar Cheese (1 cup) and fold the tortillas in half.
Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining sauce, and Cotija Cheese (1/4 cup).