Preheat barbecue grill or grill pan over medium-high heat. Cook corn, turning, for 5 minutes or until each side becomes slightly charred. Remove from heat and use a sharp knife to slice off kernels. Set aside.
Preheat oil in a large frying pan over medium-high heat. Add chick’n, spices, salt and 2 tsp water and cook for 3 minutes or until heated through and fragrant.
Fill tacos with charred corn, red cabbage, avocado, coriander and chilli. Serve with lime wedges on the side.