While the chicken is cooking, use a sharp knife to cut down the length of the corn cob, close to the core, to remove the kernels. Cook the kernels in a small saucepan of boiling water for 4 minutes or until tender. Drain. Add to the bowl with the chicken.
Add the capsicum, coriander, green shallot, chilli and cheddar to the chicken mixture and stir until well combined. Season with salt.
Preheat oven to 120°C. Lightly spray a medium non-stick frying pan with olive oil spray to grease (do not stand near an open flame while spraying). Heat over medium-high heat. Place 1 tortilla in the frying pan.
Top with one-eighth of the chicken mixture and spread evenly over half the tortilla. Fold the tortilla over to form a semi-circle and cook for 2 minutes or until golden underneath. Turn and cook for a further 1-2 minutes or until golden and heated through. Transfer to a baking tray. Cover with foil and place in preheated oven to keep warm. Repeat with the remaining tortillas and chicken mixture, reheating and greasing pan between batches.
Cut the tortillas in half and arrange on a large serving platter. Serve immediately with avocado cream.
