Coat the corn lightly in avocado oil and grill over high heat until charred and cooked through. You can do this on a grill, open flame, or in a cast iron skillet. Let cool enough to handle, then cut the kernels off the cob and transfer to a bowl.

Add the crema, mayo, red onion, cilantro, hot sauce, chili powder, cotija, salt, pepper, and lime juice to the corn. Mix until creamy and fully combined. Set aside.

Heat a cast iron skillet over high heat with a little avocado oil. Add the cubed chicken and let it cook undisturbed for about 2 minutes to develop color.

Season the chicken with salt, garlic powder, onion powder, chili powder, chili lime seasoning, and black pepper. Toss everything together and continue cooking until the chicken is cooked through and some pieces have crispy charred edges.

Take one tortilla and cut it into a smaller circle about 5–6 inches wide. Set aside.

Lay one full tortilla down and layer on the elote mixture, chicken, shredded lettuce, Doritos, smashed avocado, Oaxaca cheese, and jalapeños.

Place the smaller tortilla over the center of the fillings. Fold the outer edges of the large tortilla inward, pleating as you go until everything is enclosed. Sprinkle a little extra cheese around the folded edges to help seal it once toasted. Press down firmly.

Heat a cast iron skillet over high heat. Place the crunchwrap pleated side down first and cook for 1–2 minutes until deeply golden and crisp. Flip and toast the second side until equally golden.

Mix together the crema, mayonnaise, lime juice, hot sauce, and chopped cilantro for the dipping sauce.

Serve the crunchwraps hot with the dipping sauce on the side.