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1
For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified.
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2
Reserve 1/3 cup of the marinade and set aside.
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3
Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat.
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4
Seal the bags and refrigerate for 1 hour.
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5
For the corn salsa: Prepare a grill for medium-high heat.
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6
Lightly oil the grill grates.
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7
Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper.
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8
Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes.
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9
Set aside to cool slightly; keep the grill heat at medium-high.
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10
Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined.
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11
Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture.
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12
Mix in the cilantro and set aside.
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13
For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt .
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14
Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
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15
Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes.
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16
Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker.
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17
Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute.
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18
Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing.
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19
Roughly chop the chicken into 1-inch chunks and slice the steak across the grain.
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20
Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.
