Prepare the Fried Chicken:

Marinate Chicken: Place the chicken in a bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 30 minutes (or up to overnight).

Prepare Coating: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Fry Chicken: Heat oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the seasoned flour mixture, coating well. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.

Prepare the Street Corn:

Cook the Corn: In a skillet, add the corn and cook over medium heat until heated through. Remove from heat and stir in the mayonnaise, sour cream, lime juice, chili powder, and crumbled cheese.

Make the Jalapeño Lime Ranch:

Mix Dressing: In a small bowl, combine the ranch dressing, lime juice, minced jalapeño, and chopped cilantro. Season with salt and pepper to taste.

Assemble the Tacos:

Warm Tortillas: Warm the tortillas in a dry skillet or microwave until pliable.

Build Tacos: Slice the fried chicken into strips and place a few pieces on each tortilla. Top with the street corn mixture, crumbled bacon, and a drizzle of jalapeño lime ranch.

Serve: Serve the tacos with fresh lime wedges on the side.