Preheat oven to 350ºF.

Grease a 9×13 baking dish with butter.

Heat 1 T olive oil in a large sauté pan or skillet over medium high heat. Once hot, add the corn and 3 pinches of salt. Cook the corn, stirring every few minutes, until caramelized, about 8-10 minutes. Remove the corn from the pan and set aside.

Add 1 T olive oil to the same pan. Add shredded chicken and warm.

Once chicken is warm add the oregano, cumin, garlic powder, chili powder, and paprika to the chicken and cook for 1 minute.

Add the chicken broth to deglaze the pan, scraping up all the browned bits from the pan. Bring to a boil, lower the heat, and simmer until the broth has reduced, about 3-4 minutes.

Add the corn, olives, tomatoes, red pepper and green chiles to the pan then cook for 1 more minute.

Stir in the cream cheese and cook, stirring constantly, until the cream cheese melts, about 3-4 minutes.

Spoon 2-3 tablespoons of the mixture down the center of each tortilla. Roll up each tortilla and place it seam side down in the prepared 9×13 baking dish. Repeat for all 10 tortillas.

Sprinkle the rolled tortillas with the Mexican blend cheese and drizzle with the heavy whipping cream.

Bake for 45 minutes at 350 degrees.

Garnish with whatever toppings (e.g., cilantro, salsa, guacamole, sour cream) you want and serve hot.