Preheat oven to 175 °C (350 °F).

In a skillet, heat 5 mL (1 tsp.) of oil and cook corn until thawed and slightly browned. Once slightly charred, remove from heat and let cool.

In the same skillet, add remaining oil and minced garlic. Cook for 1 minute before adding the plant-based protein patties. Break the patties apart and brown mixture for about 5 minutes. Add chilli powder, paprika and cayenne pepper. Set aside.

Combine cooled corn with mayonnaise, diced onion and chopped jalapeno. Season with salt and pepper to taste.

Heat tortillas in the oven for 2 minutes. Garnish with plant-based protein mixture, corn mixture and cilantro to taste, with a lime wedge.