Preheat oven to 375 degrees. Prepare 2 baking sheets with foil. Rinse and pat dry all produce and herbs. Stem and roughly chop the cilantro. Remove the husk from the ear of corn. Working on a cutting board, carefully cut the kernels away from the cob and set aside. Chop the jalapeño into a small dice. If you're spice-sensitive, wear rubber gloves to remove seeds from the pepper.

Place the chicken breasts on the baking sheet. Drizzle the chicken with one 1 tsp. of olive oil and season with the enchilada seasoning blend. Bake the chicken in the oven for 10-15 minutes, or until the chicken is fully cooked. The internal temperature should read 165 degrees (if using a meat thermometer). When the chicken is cooked, cool and slice into thin ¼" strips.

Wrap tortillas in slightly moist paper towels and warm in a microwave for about 20 seconds. Layer chicken, cheese (reserving a small amount to sprinkle on top), green chili sauce, jalapeño (to taste), and corn in the middle of the tortilla. Repeat until 6 tortillas are filled. Roll the tortillas and place on a baking sheet, lightly coated with cooking spray, seams facing down. Place each enchilada against the next to ensure the final product stays together and they cook evenly.

Pour enchilada sauce over enchiladas so all are sauced. Sprinkle with reserved cheese. Place in the oven and bake for 12-15 minutes, or until bubbling and the cheese has melted.

Place three enchiladas in the middle of a plate. Garnish with cilantro, remaining jalapeño (if you like it hot), and a dollop of cool sour cream. Repeat for other serving.