In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

In another shallow dish, whisk together eggs and milk.

Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, ensuring it's fully coated.

Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Fry the chicken in batches, without overcrowding the pan, for about 4-5 minutes per side, or until golden brown and cooked through.

Remove chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain.

Melt butter in a large skillet over medium heat. Add corn kernels and cook until slightly softened, about 3-5 minutes.

Remove skillet from heat. Stir in mayonnaise, cotija cheese, lime juice, chili powder, and salt until well combined.

In a small bowl, whisk together sour cream, lime juice, chopped cilantro, and salt until smooth.

Warm the corn tortillas according to package directions.

Fill each tortilla with fried chicken pieces, street corn mixture, and a drizzle of lime crema.

Garnish with extra cilantro and serve with lime wedges on the side.