Preheat your oven to 400°F (200°C). Prepare your mise en place: measure out the milk, chicken broth, sour cream, chop the green chilis, and slice the green onions.

In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour, cooking for about 1 minute to form a roux. Gradually stir in 1 cup of skim milk and 1 cup of chicken broth followed by the sour cream. Mix until creamy.

Add 1 teaspoon of ground cumin, the chopped green chilis, and 2 teaspoons of chili powder to the sauce. Season with salt and pepper to taste, allowing to simmer for 3-5 minutes.

In a large mixing bowl, combine the shredded chicken, 1 cup of frozen corn, and sautéed green onions. Pour the warm sauce over and stir gently until coated.

Heat a non-stick skillet over medium-low heat. Toast each corn tortilla for about 30 seconds on each side until pliable.

Fill each warmed tortilla with 2-3 tablespoons of the chicken filling, top with shredded mozzarella cheese, and fold the tortilla over.

Place the assembled tacos seam-side up on a parchment-lined baking sheet and bake for 12-15 minutes until golden and crispy.

Let the tacos cool for a few minutes before serving warm with toppings like salsa or diced jalapeños.