Preheat your oven to 375 degrees F.
Season chicken with salt and pepper.
Heat 1 tablespoon of vegetable oil in a heavy large pot over medium-high heat. Add chicken and cook until brown on all sides (about 3 minutes per side).
Add 1 cup of water and spices. Cover and bake until chicken is cooked through, about 20 to 25 minutes.
Remove chicken from pot (reserving juices) and set aside until cool enough to handle. Remove bones and skin (if there are any), and finely shred.
Return pot to burner over medium-high heat. Cook until juices have reduced by half. Transfer to a heat-proof dish or measuring cup, and set aside to cool.
In a large bowl, combine shredded chicken, green chiles, corn, red onion, garlic, cheese, and spices. Add 1/2 cup to 2/3 cup of thickened pan sauce (to taste). Toss until well combined.
In a large pan over moderate heat, warm 1/4 cup of vegetable oil until it shimmers. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick.
Working in batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel.
Transfer to a platter (or serve 2 per plate), and serve with sour cream and guacamole.
