Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Heat the olive oil in a large heavy-based frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic and cook, stirring, for 30 seconds until fragrant.

Add the chicken and cook, stirring frequently, for 3–4 minutes until it has changed from pink to white.

Stir through the capsicum and corn and cook for 3–4 minutes until the capsicum has softened slightly.

Add the paprika, cumin, oregano, onion powder, salt and pepper. Cook, stirring, for 30 seconds until fragrant.

Stir through the tomato paste and cook for 30 seconds. Add the water and simmer for 2–3 minutes until the sauce has thickened and most of the liquid has evaporated. The filling should be moist but not watery. Remove from the heat and stir through the cream cheese (if using), until smooth and completely incorporated. Set aside to cool slightly.

Add all of the ingredients for the avocado cream, except the water, to a food processor. Blend until smooth, then gradually add the water until the sauce reaches your desired consistency.

Generously spray a large baking tray with olive oil spray. Working with one tortilla at a time, lightly spray one side of each tortilla with oil. Place about ¼ cup of the chicken mixture onto the oiled side, fold the tortilla over, then arrange on the tray. Use a small dish to help keep the tacos closed while assembling. Repeat with the remaining tortillas. Sprinkle the grated cheese evenly over the tacos.

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

Sprinkle with the coriander, then serve immediately with the avocado cream and lime wedges, if desired.