In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt and pepper. Stir well until smooth and set aside.

Heat a skillet over medium heat. Add a small amount of olive oil if desired for charring. Add the fresh corn kernels to the skillet.

Sauté the corn for 5 to 7 minutes without stirring too frequently, allowing brown spots to develop for a smoky flavor. If the corn starts to blacken, lower the heat slightly.

If using jalapeño, add it to the skillet during the last minute of cooking and sauté until softened.

In a large bowl, combine the sautéed corn mixture with the prepared sauce and crumbled feta cheese. Stir until all kernels are evenly coated.

Warm the corn tortillas in the skillet for about 30 seconds per side, or hold briefly over an open flame until pliable and slightly charred.

Place about 1/3 cup of shredded fried chicken down the center of each warm tortilla, then top with 2 to 3 tablespoons of the street corn mixture and fresh cilantro.

Serve immediately with lime wedges on the side for squeezing over the tacos.