In a large skillet, heat the olive oil over medium heat. Add the cooked chicken breast, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3-4 minutes, or until the chicken is heated through and well coated with the spices.
Warm the flour tortillas in a separate skillet or in the microwave according to package instructions.
To assemble the wraps, place a spoonful of the seasoned chicken in the center of each tortilla.
Top the chicken with cooked corn kernels, diced tomatoes, black beans, avocado slices, chopped cilantro, diced red onion, crumbled feta or queso fresco cheese, and a dollop of sour cream or Greek yogurt.
Squeeze a wedge of lime over the filling.
Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
Repeat with the remaining tortillas and filling.
Serve the Mexican Corn Wraps immediately, with extra lime wedges on the side for squeezing.