• Combine the buttermilk, pickle juice, and egg in a bowl. Submerge the chicken in the marinade and store in the refrigerator for at least 2 hours (preferably overnight).
• Combine flour, cornstarch and seasonings in a shallow bowl.
• Dredge the chicken in the flour mixture and rest on a wire rack for 5 minutes.
• While waiting, make the corn salad. Combine the corn, mayonnaise, lime juice, lime zest, green onions, jalapeno, chili powder, and salt in a bowl.
• Heat the oil in a deep skillet over medium to medium high heat. You want it to get to around 375° F(190°C) and stay there while you’re frying.
• Fry the chicken in batches until golden brown and cooked through. Set on a wire rack.
• Heat the tortillas in a skillet over medium heat until pliable, about 2 minutes per side.
• Assemble tacos with a fried chicken tender, street corn salad, cotija cheese and cilantro. Serve with lime wedges.

For the green chili rice:

• Preheat the oven to 350° F. Lightly grease an 8x8” baking dish.
• Combine all ingredients, reserving 1/2 cup of cheese, together in a large bowl. Spread the mixture into the prepared dish. Sprinkle remaining cheese on top.
• Bake for about 25 minutes, until the cheese is melted and golden.