Wrap the corn tortillas in foil.
Pull out the pan and basket of a 5- or 6-quart air fryer.
Place the tortillas in the basket.
Slide the pan and basket back into the appliance.
Set the temperature to 350˚F and set the timer for 5 minutes to preheat the air fryer and soften the tortillas.
Meanwhile, shred the meat from the rotisserie chicken, discarding the skin and bones.
In a bowl, combine the barbecue sauce, Tabasco chipotle sauce, and half of the sour cream.
Add the shredded chicken, corn kernels, and black beans.
Mix well.
To make the Guacamole, scoop the flesh from the avocados into a bowl.
Add the remaining ingredients (green onion, garlic, lime juice, red chile, and cilantro stems) and mash everything together using a potato masher.
Season the Guacamole with salt and pepper.
Carefully pull out the air-fryer pan and basket, and remove the tortillas.
Working with one tortilla at a time and keeping the others covered, place a twelfth of the chicken mixture along the bottom of a tortilla in a line, then roll it up.
Secure it with a toothpick if necessary.
Repeat this process with the remaining tortillas and chicken mixture.
Line the basket with parchment paper, then place half of the taquitos side by side in the basket.
Scatter half of the shredded cheddar on top.
Keep the temperature set at 350˚F and set the timer for 10 minutes.
Cook until the taquitos are heated through and golden.
Transfer the cooked taquitos to a plate and cover to keep them warm.
Repeat the cooking process with the remaining taquitos and cheddar.
Top the taquitos with the remaining sour cream, Guacamole, cilantro leaves, sliced jalapenos, quartered cherry tomatoes, sliced red onion, and extra chipotle sauce.
Serve with lime wedges.
Enjoy your delicious chicken taquitos with creamy guacamole and a variety of tasty toppings!
