Begin by soaking the cashews in warm water for at least 2 hours for a creamy sauce. If you're short on time, boil them in water for 30 minutes, then drain.

In a blender, combine the drained cashews, fresh water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper. Blend until smooth, adjusting the texture with more water if needed. Set aside.

In a large bowl, mix together the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt, and pepper. Allow to marinate for 30 minutes to 1 hour, or even up to 24 hours for deeper flavor.

Drizzle the corn with olive oil. Rub the ears with chili powder, cumin, and a sprinkle of salt and pepper to enhance the sweetness while grilling.

Get your grill roaring at 400°F. Grill the corn by turning occasionally for about 15-20 minutes. Grill the marinated chicken thighs for 6-8 minutes per side until they reach an internal temperature of 165°F.

Once grilled, remove the chicken from the grill and cover it with foil to keep warm. Chop the chicken into bite-sized pieces.

Let the corn cool slightly before cutting the kernels off the cob. In a medium bowl, mix the corn with diced avocado, sliced jalapeno, cilantro, red onion, lime juice, and a sprinkle of salt and pepper. Toss the mixture to combine.

If you like, char the tortillas on the grill for a few seconds. Start assembling your tacos with a spoonful of jalapeno cashew lime sauce, followed by the chicken, street corn mixture, extra jalapenos, and a drizzle of the creamy sauce.