Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the garlic and cook for another 30 seconds. Remove from the heat and let cool slightly.

In a large bowl, stir together the mayonnaise, Greek yogurt, lime juice, lime zest, chili powder, cotija cheese, and cilantro. Fold in the cooked corn until evenly coated.

In a small bowl, whisk together the Greek yogurt, mayonnaise, garlic, lime juice, and salt until smooth. Set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment paper if desired.

Bake for 10 to 12 minutes, carefully flipping halfway through, until the tortillas are crisp and the cheese is melted and golden around the edges.

Open each taco shell and fill with the street corn mixture. Drizzle with garlic lime crema and top with pickled red onions, extra cotija cheese, cilantro, Tajín, and a squeeze of fresh lime.

Serve immediately while the taco shells are crispy.