In a large resealable bag, combine the chicken breasts, lime juice and seasonings. Seal carefully and shake to combine the flavors. Let marinate at least 1 hour in the refrigerator (you can marinate overnight for maximum flavor).
Heat your grill to SEAR. Place the corn on the cob on the grill, rotating every couple of minutes. Remove from the grill and place into a resealable bag while you cook the chicken.
Place the chicken breasts on the grill and discard the remaining marinade. Cook for 2-3 minutes, rotating the breast for sear marks. Flip and repeat.
Reduce the heat to 350-degrees F and close the lid. Let the chicken cook for a couple more minutes until juices run clear. Remove from the grill and let rest before slicing.
While the chicken is resting, set the heat on the grill back to SEAR and place the tortillas on the grill for a minute or so on each side. Wrap in a clean kitchen towel to keep them warm.
The easiest way, I think, to take corn off the cob is to put a cereal bowl upside down inside of a larger mixing bowl. Place the corn upright on the smaller bowl and cut vertically. The kernels will fall into the larger bowl and you won’t have a giant mess! Remove the cereal bowl and add the olive oil, red onion, black beans, and lemon juice. Season with salt and pepper to taste. Toss together to combine.
Fill each soft tortilla with the grilled chicken and top with the avocado, red onion, corn and black bean mixture. Garnish with fresh cilantro and lime wedges and serve immediately.