Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Wrap tortillas in foil (make 2 packets for 4 ppl). Add sour cream and chipotle sauce to a small bowl. Season with salt and pepper, to taste, then stir to combine. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Thinly slice green onion. Pat chicken dry with paper towels. Add chicken and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, pepper and half the Enchilada Spice Blend. Toss to coat.

Heat a large non-stick pan over medium-high heat. (TIP: If you have an oven-proof pan, char corn on the grill.)Meanwhile, drain half the corn (use all for 4 ppl), then pat dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 4-5 min. Transfer corn to a plate. Cover to keep warm.

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining Enchilada Spice Blend. Transfer veggies to the plate next to corn. Cover to keep warm.

Add chicken to one side of the grill. Add tortilla packet to the grill next to chicken. Close lid. Grill chicken and tortilla packet, flipping both once, until tortillas are warmed and chicken is cooked through, 2-3 min per side.**

Cut any long chicken pieces in half crosswise.

Divide tortillas between plates, then top with veggies and chicken. Dollop chipotle sauce over top. Sprinkle with feta and green onions over top.