Heat oven to 350° F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
In a large saucepan, simmer the chicken broth and meat for 10 minutes.
Stir in the red onion, tomatoes, jalapeños, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup.
Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.