1. ���In a bowl mix together the green enchilada sauce, sour cream, mayo, garlic powder, elote seasoning, and chili powder. Combine 1 cup of this mixture with the shredded chicken and set the rest aside.
2. ���Add 1 cup of the cheese and 3/4 of the corn to the chicken mixture, stir until combined. (Set the remaining cheese and corn aside.)
3. ���Drizzle olive oil onto the bottom of a casserole dish, and spread a spoonful of the enchilada sour cream mixture evenly onto the bottom as well.
4. ���Warm the tortillas in the microwave for a few seconds to make them easier to work with. Evenly add the chicken mixture in the center of the 8 tortillas, roll them up and place in the casserole dish, seam side down.
5. ���Pour over the remaining enchilada sour cream mixture and spread evenly. Sprinkle the leftover shredded cheese on top, place in a 400 degree oven for 20 minutes.
6. ���Sprinkle the remaining corn and cotija cheese over top and place back in the oven for a couple minutes.
7. ���Garnish with Tajin or elote seasoning, cilantro, and lime wedges!
