Heat a skillet or grill pan over medium-high heat. Add the corn kernels and let them sit without stirring for 4–6 minutes to develop charred bits. Stir and cook another 2 minutes. Remove from heat and let cool slightly.

In a large bowl, combine shredded chicken, charred corn, bell pepper, red onion, cilantro, 1 cup shredded cheese, and 1/4 cup cotija. Season with a pinch of chili powder, salt, and pepper. Taste and adjust seasoning.

Whisk together sour cream (or crema), mayonnaise, lime juice, chili powder, and cumin until smooth. Add salt and pepper to taste, and a splash of hot sauce if desired.

Preheat oven to 375°F (190°C). Warm tortillas to make them pliable. Place 1/4–1/3 cup filling down the center of each tortilla, roll, and place seam-side down in a baking dish. Pour sauce evenly over the rolled enchiladas and spoon enchilada sauce or salsa verde if using. Top with remaining shredded cheese.

Bake for 18–22 minutes until cheese is melted and bubbly. Let rest 5 minutes. Garnish with extra cotija, chopped cilantro, and lime wedges before serving.