Preheat your oven to 220°C (425°F) or 200°C (400°F) for fan-forced.

In a large heavy-based frying pan, heat the olive oil over medium-high heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until it softens.

Add the minced garlic to the pan and cook for an additional 30 seconds until it becomes fragrant.

Introduce the chicken pieces to the pan and cook, stirring frequently, for 3–4 minutes until the chicken turns from pink to white.

Stir in the diced capsicum and corn, cooking for another 3–4 minutes until the capsicum softens slightly.

Season the mixture by adding the paprika, cumin, oregano, onion powder, salt, and pepper. Stir for 30 seconds until the spices are fragrant.

Incorporate the tomato paste and cook for another 30 seconds. Then, add the water and let it simmer for 2–3 minutes until the sauce thickens and most of the liquid evaporates. The filling should be moist but not watery.

Remove the pan from heat and mix in the cream cheese (if using) until it is smooth and fully blended. Set the filling aside to cool slightly.

To make the avocado cream, combine all the ingredients except for the water in a food processor. Blend until smooth, then gradually add water until you achieve your desired consistency.

Generously spray a large baking tray with olive oil spray. Take one tortilla at a time, lightly spray one side with oil, and place about ¼ cup of the chicken mixture on the oiled side. Fold the tortilla over and arrange it on the tray. Use a small dish to help keep the tacos closed while you assemble them. Repeat this process with the remaining tortillas.

Sprinkle the grated cheese evenly over the assembled tacos.

Bake the tacos in the preheated oven for 10–15 minutes, or until the tortillas are golden and crisp, and the cheese has melted.

Once baked, sprinkle the tacos with chopped coriander and serve immediately with the avocado cream and lime wedges, if desired.