Prepare the chicken. Add chicken to a pot of chicken broth and bring to a boil. Cook for 10 minutes, drain, and shred the chicken. Add to a large mixing bowl. *Rotisserie chicken can be used as well to save time!*

Add corn, black beans, jalapenos, half of the green chilis, half of the red onion, cumin, chili powder, and pepper to the bowl. Stir to combine. In a separate bowl, whisk cream cheese, sour cream, and juice from 1 lime. Pour into the bowl with chicken and stir well.

Heat tortillas on a skillet 30 seconds per side, or until pliable. *Life hack, place tortillas onto a plate as you heat them and cover with a bowl to lock in the heat.* Add 3 tbsp of chicken mix to the center of each tortilla and spread down the middle in a line. Tightly roll into a taquito and set aside. Repeat 23 times.

Preheat air fryer for 5 minutes at 400*

Place taquitos into the air fryer basket. Spray taquitos lightly with avocado or canola oil. Cook for 4 minutes. Turn, and cook for an additional 4 minutes.

While the taquitos are cooking, prepare avocado salsa. Add sliced avocado, remaining green chilis, red onion, cilantro, salt, and lime juice to a small bowl. Use a fork to mash the avocados and mix ingredients.

Remove taquitos from the air fryer and let cool for 2 minutes.

Serve with avocado salsa and enjoy!