Preheat a grill on medium heat.

Season the chicken with chili powder, cumin, garlic powder, salt, and pepper.

In a skillet, heat the olive oil over medium heat. Sauté the onions and bell peppers until softened.

Add the chicken and cook until browned and cooked through to an internal temperature of 165°F (74°C). Set aside.

Grill the corn until nicely charred and tender on all sides.

Mix the mayonnaise and sour cream together, then spread a thin layer all around the corn. Add a squeeze of lime over top.

Make the salsa: Add the tomato, red bell pepper, red onion, cilantro, jalapeño pepper, and lime juice to a blender. Pulse until chopped well. Season with salt and pepper. Set aside.

Assemble the burritos: In the center of each tortilla, add the chicken mixture, tomatoes, and shredded cheddar cheese.

Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.

Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients to taste. Serve over ice if desired.

Sprinkle the grilled corn generously with cotija cheese, then sprinkle with chili powder and chopped cilantro.