To make chicken: In bowl, mix lime juice with olive oil, salt, ground pepper and rosemary. Pour on top of chicken in container. Cover and refrigerate 30 minutes or up to 12 hours.

Heat medium-sized saute or grill pan over medium-high heat. Add corn or safflower oil; once hot but not smoking, add chicken. Saute until golden brown and cooked through, about 5 minutes per side. Remove from pan; place on chopping board to cool. When cool enough to handle, slice into diagonal strips about 1/2-inch wide.

To make corn guacamole: Place jalapeno and garlic cloves in small baking dish under broiler 6-9 minutes, or until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.

Place diced avocado in mixing bowl. Add charred and minced garlic and jalapenos, gently tossing together. Incorporate corn and tomatoes. Squeeze lime juice on top and sprinkle with salt. Mix together.

To assemble tacos: In hot skillet or comal set over medium-low heat, heat tortillas about 1 minute per side.

Place tortillas in tortilla warmer or wrap in clean kitchen towel or cloth napkin. Serve with guacamole and chicken.