To marinate the chicken
To make the marinade, puree the garlic in a blender along with all the other ingredients up to and including the nutmeg. Place the chicken breasts in a dish, pour the marinade over the top, cover and marinate in the fridge for at least 3 hrs. or overnight.
Mix the crème fraîche with the coriander, jalapeño and lime juice, then season. Cover the sauce and set aside.
To fry the chicken
Remove the chicken from the marinade, wipe off the marinade. Heat the oil in a frying pan, fry the chicken breasts for approx. 2 mins. on each side, reduce the heat, fry for a further 6 mins. on each side. Allow the chicken breasts to cool slightly, shred the meat with a fork.
Remove the corn kernels from the cobs. Heat the oil in a frying pan, stir fry the sweetcorn for approx. 1 min. Spread the tortilla chips onto a baking tray lined with baking paper, add the sweetcorn and chicken, top with the cheese.
Gratinate for approx. 7 mins. in the centre of an oven preheated to 220°C.
Garnish with the lime wedges and coriander prior to serving. Serve with the jalapeño sauce.