Shuck the corn, place corn ear pointy end down inside a bowl and shave kernels off with knife
Rinse the black beans, set aside.
Thinly slice the jalapeño pepper.
Prep the garnishes:
Peel and slice avocados
Wash cilantro and pat dry
Cut the lime into wedges.
If using roasted or rotisserie chicken begin heating in a separate pan.
Heat olive oil in a pan, add green onions and cook for 2- 3 minutes. Add the corn cook for 2 more minutes, add zucchini and jalapeño. Cook for several more minutes. Add black beans and lower heat. Stir in the Mexican spice blend cover pan with lid.
While mixture is cooking, warm the tortillas:
On the stovetop directly over a flame, or in the pan over medium heat, warm each tortilla until just pliable, about 30 seconds per side.
Transfer the tortillas to individual plates. Spoon in the corn and bean mixture (and chicken if using). Top with avocado and cilantro. Sprinkle with the Cotija cheese and pumpkin seeds, and serve with the lime wedges on the side.