Season the protein with salt, pepper, cumin, paprika, and chili powder. Pat it dry so it sears nicely, not stews in its own juices.

Heat the oil in a skillet over medium-high heat. Sear chicken or shrimp until just cooked through, then remove and set aside.

In the same pan, add onion and pepper. Sauté until they’re tender with a bit of char for that smoky edge.

Stir in garlic just until fragrant, about 30 seconds. Don’t let it burn—no one needs burnt garlic headlines.

Return the protein to the pan. Toss in corn, lime zest, and lime juice. Warm through and coat everything with the bright glaze.

Finish with cilantro and a pinch of salt. Taste and adjust lime or chili if you want more zing.

Serve with warm tortillas, letting everyone build their own wraps. Optional: a spoonful of salsa verde or a dollop of Greek yogurt for creaminess.