Step 1: Preheat a char-grill pan or barbecue on medium.
Step 2: Spray corn with oil, then season and char-grill corn, turning occasionally, for 10-15 minutes until golden and tender and remove kernels with a knife.
Step 3: In a large frying pan, heat oil on high and sauté onion for 2-3 minutes until tender, then add tomatoes, cooking for 1-2 minutes until starting to soften and then add chilli powder, cook for 1 minute, then stir in chicken and beans until heated through.
Step 4: In a small bowl, combine avocado, coriander and juice and season to taste.
Step 5: Char-grill tortillas for 30 seconds each side until heated through.
Step 6: Fill with chicken mixture, then top with corn and guacamole and serve with sour cream, coriander and lime wedges.
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