Season the chicken thighs with the chicken seasoning and Tequila Lime seasoning. Cook on a hot Blackstone griddle until golden, slightly crispy, and cooked through. Remove from heat and chop into bite-sized pieces for tacos.
Place the corn directly on the griddle. Let it char slightly, then cover to steam until tender inside. Remove and cut the kernels into a bowl.
Add the mayonnaise, lime juice, Tequila Lime seasoning, hot sauce, cotija cheese, and salt. Mix until creamy and well combined.
In a blender, combine the jalapeños, serrano, cilantro, garlic, lime juice, sour cream, mayonnaise, ranch seasoning, and buttermilk. Blend until smooth, adjusting consistency or spice as needed.
Warm the tortillas on the griddle. Fill each with chopped chicken, a spoonful of street corn, and a drizzle of jalapeño cilantro ranch. Garnish with extra cotija cheese if desired and serve hot.
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