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Heat a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred and golden in spots. Remove from heat and let cool slightly.
Add cottage cheese and a splash of water to a blender. Blend until smooth and creamy. Transfer to a bowl and mix in.
Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Stir in taco seasoning, Mateo’s salsa, and chipotle adobo sauce. Cook for another 2–3 minutes until thickened and flavorful.
Place flour tortillas on a lined baking sheet. Add a layer of shredded cheese, spoon in taco meat, then top with more cheese. Fold each tortilla in half.
Place a baking rack on top of the tacos to help keep them closed while baking.
Bake at 425°F for 10–15 minutes, or until golden, crispy, and the cheese is melted.
Top warm tacos with the street corn mixture.