Step 1: Marinate the Chicken

1. In a medium bowl, combine the buttermilk and hot sauce. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.

Step 2: Prepare the Street Corn

1. If using fresh corn, grill or roast the ears until lightly charred, then cut the kernels off the cob. For frozen corn, sauté in a hot skillet until slightly browned.
2. In a bowl, mix the corn with mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Adjust seasoning to taste and set aside.

Step 3: Make the Jalapeño Lime Ranch

1. In a blender or food processor, combine the mayonnaise, sour cream, lime juice, jalapeño, garlic, cilantro, cumin, and salt. Blend until smooth and creamy. Taste and adjust lime juice or salt as needed. Refrigerate until ready to serve.

Step 4: Fry the Chicken

1. In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper.
2. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
3. Remove the chicken from the buttermilk, letting excess drip off, and dredge in the flour mixture, pressing to ensure an even coating.
4. Fry the chicken in batches, 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.

Step 5: Assemble the Tacos

1. Warm the tortillas in a skillet or microwave until pliable.
2. Place a layer of shredded cabbage or lettuce on each tortilla. Add a piece of fried chicken, followed by a generous spoonful of street corn.
3. Drizzle with jalapeño lime ranch and garnish with extra cotija cheese, cilantro, and any additional toppings like diced tomatoes or avocado.