In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour (or up to overnight).

In a separate bowl, mix together sour cream, mayonnaise, chopped jalapeno, lime juice, garlic powder, dill, salt, and pepper. Adjust seasoning to taste and set aside in the fridge.

Preheat your grill or a grill pan over medium heat. Toss the corn kernels with olive oil, chili powder, salt, and cayenne pepper until well-coated. Grill until charred and tender, about 8-10 minutes. Remove from heat.

In a large skillet, heat oil over medium-high heat. Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge in flour, coating well on both sides. Fry the chicken until golden brown and cooked through, around 6-8 minutes per side. Drain on paper towels.

In a dry skillet, warm the tortillas for about 30 seconds on each side until pliable.

To assemble, place a generous amount of fried chicken in the center of each tortilla. Top with grilled corn and a drizzle of jalapeno lime ranch. Finish with chopped cilantro and a squeeze of lime.