Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, beat the softened cream cheese with a fork until smooth. Add the shredded chicken, Monterey Jack cheese, cheddar cheese, drained green chiles, cumin, chili powder, garlic powder, onion powder, salt, chopped cilantro, and lime juice. Mix thoroughly until evenly combined.

Wrap a stack of 5 to 6 corn tortillas in damp paper towels and microwave for 35 to 45 seconds until steaming hot, soft, and pliable (warming is essential so the corn tortillas do not crack when rolled!).

Place 2 to 3 tablespoons of filling in a neat line across the lower third of each warm tortilla. Roll the tortilla as tightly as possible around the filling.

Place the rolled taquito seam-side down onto the prepared baking sheet. Repeat with remaining tortillas, arranging them closely in a single row.

Brush the tops and sides of all rolled taquitos generously with olive oil or avocado oil. Sprinkle lightly with coarse sea salt.

Bake at 425°F (220°C) for 15 to 18 minutes, until the corn shells are golden brown, blistered, and audibly shatter-crispy. (For extra color, broil on high for the final 60 seconds).

Transfer crispy taquitos to a wide serving platter, stacking them pyramid-style.

Drizzle with Mexican crema, sprinkle with crumbled cotija cheese and fresh cilantro, and serve immediately alongside fresh guacamole, salsa verde, and lime wedges!