Preparation

• Cut the bell pepper into 1-inch squares, slice the zucchini into ½-inch thick rounds, and cut the red onion into 1-inch wedges. Keep the corn whole with husks removed. In a small bowl, whisk together the olive oil, salt, chipotle pepper, cumin, garlic powder, smoked paprika, and black pepper to create a seasoning paste.
• Preheat your grill to medium-high heat (around 400-425°F). Place a grill basket on the grates to heat, or prepare foil if you prefer that method. Once hot, carefully arrange the seasoned vegetables in the grill basket or on foil, keeping the corn whole and grouping similar vegetables together so they cook evenly. Grill for 5-7 minutes, stirring occasionally.
• While the vegetables finish cooking, place the tortillas directly on the grill grates for 30-45 seconds per side to warm and lightly char them, or warm them in a dry skillet on the stovetop. Remove the corn from the grill and let it cool slightly, then cut the kernels off the cob using a sharp knife.
• Place a warm tortilla on a plate and layer it with grilled vegetables, a generous dollop of avocado, a sprinkle of cotija cheese, and a pinch of fresh cilantro. Squeeze fresh lime juice over the top to brighten all the flavors.
• Repeat with remaining tortillas and toppings. Serve immediately with extra lime wedges on the side.