In a zip top bag, add oil, lemon juice, salt, pepper, cumin, paprika, chili powder, and oregano. Add chicken, and mix together. Let sit in the fridge for 30 minutes.
MAKE THE ESQUITES
Grill Hatch chiles and corn until charred. Place hatch chiles in a bag to let them steam for about 10-15 minutes
Cut the corn off the ear into a bowl. Scrape charred skin off hatch chiles with a knife, then roughly chop and place in the same bowl
Add butter, mayonnaise, salt, pepper, cumin, paprika, chili powder into bowl and stir. Squeeze in lime juice and add crumbled queso fresco. Enjoy!
GRILL THE CHICKEN
Preheat grill to high heat. Place chicken on grates over heat. Grill for about 5-6 minutes per side, until internal temperature is 165.
MAKE THE TACOS
Chop up chicken into half inch bites, heat up tortillas on a pan. Top with chicken, esquites and serve!