1. Preheat your oven to 375°F or 190°C.

2. In a large bowl, combine 250ml or 1 cup of sour cream, 125g or 1 cup of corn kernels, and 1 teaspoon of cumin. Mix well to combine.

3. In a separate bowl, shred 250g or 1 cup of grilled chicken breast into bite-sized pieces.

4. In a 23x33cm or 9x13 inch baking dish, spread a thin layer of taco sauce. Arrange 4 tortillas on top of the sauce.

5. Spread half of the sour cream mixture over the tortillas, followed by half of 125g or 1 cup of shredded cheese and half of the chicken breast pieces.

6. Repeat the layers, starting with the tortillas, then the taco sauce, the remaining sour cream mixture, the remaining cheese, and finally the remaining chicken breast pieces.

7. Cover the dish with aluminum foil and bake for 30 minutes.

8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

9. Remove from the oven and let it rest for 10 minutes before serving.

10. Serve hot, garnished with tortilla chips or homemade tortilla strips and a side of green salad, if desired.