1. Preheat grill 500°F. Grill the husked corn until it’s fully cooked, about 10 to 15. Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!

2. While the corn cooks, start making the sauce. In a bowl whisk together the mayonnaise, sour cream, lime zest, lime juice, garlic powder, chipotle powder, smoked paprika and chili powder. Add salt and pepper to taste. Slather the crema mixture over the cooked corn and let cool just enough to handle.

3. Using a sharp knife, cut the corn off the cob and set aside. Mix in extra Mexican crema if desired.

4. Prepare the chorizo. Heat oil in a pan. Remove the chorizo from the casing and using the back of a wooden spoon break the meat apart. Cook for about 10 minutes until the chorizo is cooked. (To remove from the casing simple squeeze the sausage meat out with your hands and let it fall into the pan)

5. While the sausage is cooking, preheat the oven to 300 degrees. Place the hard shell tacos on a tray and warm in the oven until your ready to serve.

6. Assemble the tacos one at a time, placing the chorizo first, slices of avocado, a generous amount of street corn and jalapeños into the warmed shells. Garnish with fresh cilantro, crumbled cojita cheese, a drizzle of extra Mexican crema and limes if desired. Enjoy!