In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts and cook until they are no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
Once the chicken is cooked, sprinkle the taco seasoning over the top. Mix well to coat the chicken evenly and cook for an additional 2 minutes to allow the spices to bloom.
In a mixing bowl, combine the cooked chicken, frozen corn, refried beans, salsa, cheddar cheese, and chopped cilantro. Stir until everything is well incorporated.
Preheat your oven to 425°F (220°C). Take a flour tortilla and place a generous spoonful of the chicken mixture in the center. Roll the tortilla tightly around the filling and place seam-side down on a baking sheet. Repeat with the remaining tortillas.
Using a silicone brush, gently coat each taquito with melted butter for that golden-brown finish.
Bake the taquitos in the preheated oven for 15-20 minutes, or until they are crispy and golden. Keep an eye on them to avoid over-browning.
Remove the taquitos from the oven and let them cool slightly. Serve them warm with your favorite dipping sauces, like sour cream or guacamole, and enjoy every crispy bite!
