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In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated.
Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally.
Add the minced garlic and cook for 1-2 minutes, until fragrant.
Add the diced onion, bell peppers, corn, and jalapeño. Stir and cook for 3-4 minutes, until the vegetables soften slightly and chicken is cooked through.
Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce.
If the mixture seems too thin, simmer for 1-2 minutes until thickened. Taste and adjust salt if needed. Remove from heat.
Preheat the oven to 400°F.
Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the chicken filling onto the un-oiled side.
Sprinkle with cheese, then fold or gently press the tortillas closed.
Arrange them on a baking sheet and bake for 10-15 minutes, or until the tortillas are crispy and the cheese is melted.