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In a bowl mix corn masa, warm water, and salt until a dough forms. Cover the dough directly and set aside for 1 hour.
Heat a cast iron pan over medium heat and lightly brush with neutral oil.
Separate the dough into 14 pieces and roll into balls. Use a tortilla press or rolling pin to roll out tortillas.
Cook each tortilla on the pan for approximately 40 seconds on each side, then flip one last time for 20 seconds while pressing in the center.
For the corn salsa, brush neutral oil on the corn and cook over high heat until charred. Cut kernels off and mix with red onion, jalapeño, cilantro, lime juice, and salt.
For the guacamole, combine avocados, lime juice, red onion, and salt, mixing until desired consistency.
For the chicken, combine seasoning salt, pepper, paprika, and garlic. Preheat the pan, add oil, and cook chicken for 5 minutes on each side until fully cooked. Chop into bite-sized pieces.
To assemble tacos, spread guacamole on tortillas, add chicken, drizzle with sour cream, top with corn salsa and cotija cheese. Serve immediately.