Pat chicken breast dry, flatten and season both sides with cajun seasoning
Air fry chicken on 400 degrees F for 9-10 minutes
Blend all elote sauce ingredients (Greek yogurt, cottage cheese, sriracha, honey, soy sauce, lime juice and zest, sea salt, black pepper, garlic powder, smoked paprika) until smooth
Sauté frozen corn on 7/10 heat until lightly charred
Season corn with sea salt and combine with red onion, jalapeno, cilantro, minced garlic, and cotija cheese in a bowl
Once chicken cools for 10 minutes, chop and toss in ⅙th of the elote sauce
Chop 150g of romaine and mix with a spoonful of elote sauce to lightly coat
Assemble chalupas by laying pita flat and adding 7g mozzarella, ¼th of elote chicken, a spoonful of elote pico, and 7g mozzarella on one side
Fold pita tightly, spray both sides with cooking spray and air fry on 400 degrees F for 4 minutes using ramekins to hold closed
Open chalupas, add romaine mixture and serve
