Start with the salsa, grill the corn on a bbq until kernels start to char. Remove from heat and let cool enough to handle. Hold ear of corn vertically in a large mixing bowl. With a sharp knife, cut down the cob removing the kernels. Don't cut too deep into the cob. When kernels are cut off, use the back of your knife to scrape the corn cream off of the cob and into the salsa bowl. Add remaining salsa ingredients and mix. Chill until dinner is ready.

Preheat broiler on low. Set a rack one level below center in oven. Roll up enchiladas, use the chicken mix and a handful of cheddar cheese inside. Repeat with all chicken.

Instead of putting all in a baking dish, I placed each serving (1 to 2 enchiladas) on an oven safe plate. Use the large can of enchilada sauce to top enchiladas. Heat sauce in a small pot. Add 1 tbs sour cream. Mix until well combined. Top enchiladas. Add more cheese and place in broiler for 3 to 4 minutes on low. Watch carefully. Remove when sauce and cheese are bubbly.

Remove plate and let cool enough to handle. Garnish with sour cream, salsa, radish, lime wedges, and cilantro. Serve immediately. Enjoy.