1: Prepare corn by roasting on the cob in the oven at 425°F for about 20 minutes or in a skillet over medium heat for 5 to 8 minutes.
2: Let the corn cool and scrape the kernels off using a knife.
3: Turn the oven to 375°F and spray a 9x13 inch glass baking dish with oil.
4: In a small bowl, mix together the street corn sauce ingredients (mayonnaise, sour cream, lime juice, taco seasoning) and set aside.
5: In a large bowl, mix together the shredded chicken, corn (reserve a few tablespoons), street corn sauce, green chiles, 1 cup of the enchilada sauce, 1 cup of the Monterey Jack cheese, and cotija cheese.
6: Divide the filling among the tortillas and tightly roll them.
7: Line the rolled tortillas in the baking dish and top with the remaining enchilada sauce, 1 cup of pepper jack cheese, and sprinkle with reserved corn.
8: Bake for 30 minutes.
9: Top the enchiladas with cilantro, red onion, and cotija cheese if desired.
