For the black bean corn salsa:

1. Combine all of the salsa ingredients in a bowl. Cover and refrigerate overnight. Use within 4 days.
2. For the roasted chipotle aioli
3. Remove 3 chipotle peppers from the adobo and finely chop. Refrigerate the remaining peppers for another use.
4. Mix the chopped peppers with the lemon zest and juice and black pepper.
5. Fold the pepper mixture into the mayonnaise until smooth. Season with a pinch of salt.

For the blackened Cajun chicken:

1. Preheat the grill to 425 degrees, or high heat.
2. In a large bowl, toss the chicken with the olive oil, Cajun spice, and lemon zest until evenly coated. Cover and refrigerate while the grill heats.
3. Grill the chicken, turning once, until it reaches 165 degrees inside.
4. Let rest 5-10 minutes, then cut into ½-inch strips and squeeze the reserved lemon juice over the top. Keep warm in a covered container.

For the crispy tortillas:

1. While the chicken rests, set a sauté pan on the grill and add 2 tablespoons olive oil.
2. Fry the tortillas a few at a time, toasting each side until crisp. Drain on a paper towel–lined tray.
3. Repeat with the remaining tortillas, adding oil as needed. Handle the hot oil carefully.

For assembly:

1. Arrange the tortillas on a lined sheet tray. Top each with warm chicken.
2. Spoon salsa over the chicken with a slotted spoon.
3. Add a small dollop of aioli and sprinkle with queso fresco and scallions.
4. Garnish with cilantro and serve with lime wedges.