Bring a large pot of water to boil. Cook corn 2 - 3 minutes or until tender. Remove from water and allow to cool.

Once the corn has cooled remove it from the cob by holding the corn upright, and using a sharp knife to cut the kernels from the cob. Place in a bowl. Add in shallots, peppers, garlic, cilantro, lime juice and lime zest. Cover and refrigerate for at least 30 minutes. Season to taste with salt.

Cook chorizo in a skillet over medium heat until browned and cooked through. Reserve 2 tablespoons pan drippings.

Place 1 tablespoon pan drippings and 1 tablespoon canola oil in a skillet over medium-high heat. Cook shells one at a time 10 - 20 seconds per side. Transfer to a paper towel lined plate. When needed add remaining tablespoon of pan drippings and canola oil to finish frying the tortillas.

To assemble a taco, spoon chorizo into taco shell, top with sweet corn salsa and cotija cheese. Repeat with remaining ingredients. Serve.