In a medium bowl, combine the taco seasoning mix (from the soft taco dinner kit) with the vegetable oil, stirring until a smooth paste forms. Add the 1/4 lb boneless chicken and turn to coat completely, massaging the mixture into the chicken so every surface is covered. Let the chicken stand at room temperature for 10 to 15 minutes (or cover and refrigerate up to 24 hours) so the flavors can develop.

Heat gas or charcoal grill. Place the cobs of corn on the preheated grill and cook, turning occasionally, until lightly charred and cooked through. Before cooking the chicken, and while the grill is clean, toast the soft flour tortillas (from the soft taco dinner kit) directly on the grill for 15 to 20 seconds per side, or until lightly golden and toasted; wrap tortillas in foil to keep warm until ready to assemble.

Place the marinated chicken on the grill and cook, turning as needed, until cooked through and no longer pink in the center. Remove chicken and corn from grill. For maximum juiciness, cover chicken and let stand 5 minutes. Meanwhile, cut the corn kernels from the cob and set aside for topping. Cut chicken into strips and divide among the warm tortillas. Top with the grilled corn, taco sauce (from kit), and suggested toppings: shredded lettuce and cheese, then serve immediately.