Make the Fiesta Avocado Guacamole: In a small bowl, lightly mash the avocados with a fork until they have reached the desired consistency. Mix in red onion, cilantro, jalapeño, salt and lime juice. Set aside.

Make the Corn Dip: In a bowl, mix together corn, mayonnaise, melted butter, red onion, cilantro, lime juice and cotija cheese until well combined. Transfer to a serving dish and sprinkle with chili powder and hot sauce, as desired.

Make the Grilled Chicken: Season chicken thighs with taco seasoning evenly on both sides.

Heat a grill pan on medium-high heat and cook each chicken side for 4-5 minutes or until cooked through to an internal temperature of 165 F. Let chicken rest for 3-4 minutes before slicing into strips. Drizzle with fresh lime juice before serving.

Arrange the charcuterie board: On a large serving board, arrange bowls of the guacamole and corn dip on either side. Place grilled chicken pieces onto a small plate in the center of the platter. Place tortillas along one side of the board and the remaining ingredients into small separate bowls; place around the board.