Cut the bell pepper into 1-inch squares, slice the zucchini into 1/2-inch thick rounds, and cut the red onion into 1-inch wedges. Keep the corn whole with husks removed. In a small bowl, whisk together the olive oil, salt, chipotle pepper, cumin, garlic powder, smoked paprika, and black pepper to create a seasoning paste. I like to make this mixture ahead so the spices bloom in the oil and develop deeper flavor. Divide the vegetables between two bowls or a large cutting board, then drizzle the seasoning mixture over them and toss gently until everything is evenly coated.

Preheat your grill to medium-high heat (around 400-425°F). Place a grill basket on the grates to heat, or prepare foil if you prefer that method. Once hot, carefully arrange the seasoned vegetables in the grill basket or on foil, keeping the corn whole and grouping similar vegetables together so they cook evenly. Grill for 5-7 minutes, stirring occasionally, until the vegetables develop light char marks and are tender but still have a slight bite. The corn will be ready when the kernels pop slightly and show some browning.

While the vegetables finish cooking, place the tortillas directly on the grill grates for 30-45 seconds per side to warm and lightly char them, or warm them in a dry skillet on the stovetop. Remove the corn from the grill and let it cool slightly, then cut the kernels off the cob using a sharp knife. Arrange your toppings on a platter: slice or mash the avocado, place the cotija cheese in a small bowl, put the cilantro in another bowl, and cut the limes into wedges. I find that having everything prepped and visible makes the assembly process quick and fun.

Place a warm tortilla on a plate and layer it with grilled vegetables from Step 2 (including the corn kernels), a generous dollop of avocado, a sprinkle of cotija cheese, and a pinch of fresh cilantro. Squeeze fresh lime juice over the top to brighten all the flavors. Repeat with remaining tortillas and toppings. Serve immediately with extra lime wedges on the side.