In a small bowl, combine chipotle powder, paprika, cumin, garlic powder, onion powder, kosher salt, and oregano to create your spice blend. Toss the boneless, skinless chicken thighs in half of the olive oil and the spice mixture, ensuring each piece is well-coated. Let the chicken marinate for at least 30 minutes.

While the chicken marinates, preheat your oven to 425°F (220°C). This temperature is perfect for roasting and will help achieve a beautifully tender chicken and caramelized veggies. Prepare a baking sheet lined with parchment paper or lightly greased with olive oil, ready for the next steps.

Chop the bell peppers and red onion into bite-sized pieces. In a large bowl, toss these veggies with the remaining olive oil and half of the spice mixture, ensuring they’re evenly coated.

Spread the marinated chicken over the prepared baking sheet, making sure it has space for the veggies. Scatter the seasoned bell peppers and onions around the chicken. Roast in the preheated oven for about 15 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

Once roasted, remove the chicken from the oven and let it cool slightly for about 5 minutes. Carefully chop the chicken thighs into bite-sized pieces.

In a medium bowl, mix together Greek yogurt, lime juice, and the remaining spices. Stir in the frozen fire-roasted corn and any desired garnishes, such as chopped cilantro or parsley.

Warm your almond flour tortillas in a dry skillet or microwave for a few seconds until pliable. Layer each tortilla with chopped chipotle chicken, roasted veggies, and a generous spoonful of the creamy corn mixture.

Finish your Elote Tacos by topping them with crumbled Cotija cheese and an extra squeeze of lime juice for brightness. Present your vibrant and enticing tacos on a platter.