Mix shredded chicken with cumin, green onions, corn, and jalapeños.

Spray a large skillet with cooking spray and heat over medium-high.

Lay one tortilla flat, sprinkle half with cheese, then top the cheese with the chicken mixture and more cheese.

Fold tortilla in half and cook 2-3 minutes per side until golden and cheese is melted.

Transfer to a cutting board, let rest 1 minute, then cut into 4 wedges.

Repeat with remaining tortillas and filling.

Serve wedges with salsa and sour cream.