1. Combine the orange juice and fajita seasoning mix in a resealable disposable bag or a bowl and toss chicken pieces in mixture.
2. Refrigerate to marinate for at least 2 hours or overnight.
3. If using wooden skewers, make sure to soak them for at least 30 minutes before assembling the skewers.
4. Preheat grill to medium heat.
5. Assemble skewers by alternating chicken, corn and peppers on each skewer, repeating until skewers are almost filled.
6. Lightly brush or spray the corn pieces and pepper pieces on each skewer with oil. Season corn with salt and pepper if desired.
7. Grill the kabobs for about 8-10 minutes with grill lid closed, turning occasionally.
8. While kabobs are cooking, mix together the sour cream, cilantro and lime zest in a bowl and set aside until kabobs come off the grill.
9. Once chicken pieces reach 165 degrees, remove from grill and place on a serving platter.
10. Immediately spoon sour cream mixture over the corn pieces and sprinkle with crumbled cotija cheese and Tajin.

*We used Kinder's Mexican Seasoning-Fajita Blend

**If you can't find already cut up chunks of chicken, cut boneless skinless breasts or thighs into 2" chunks for the recipe.

1. ***Substitute with a less spicy pepper if desired, either using a sweet pepper of similar size or cut pepper into 2" pieces.