Season chicken thighs with salt and pepper.

Heat olive oil in a Dutch oven or skillet over medium-high heat until lightly smoking.

Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.

In the same pot over medium heat, add red onion and jalapeno and cook, stirring frequently, until softened, about 2 minutes.

Stir in cumin and oregano until fragrant, about 30 seconds.

Add chipotles and their sauce, stirring to combine, and cook for 1 minute.

Add chicken stock and nestle the chicken back in the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly.

Meanwhile, shred chicken with 2 forks.

Return chicken and any accumulated juices to the pot and cook until warmed through, about 3 minutes.

In a small bowl, combine corn with feta, seasoning with 1 tablespoon of lime juice and pepper.

Stir remaining 1 tablespoon lime juice into chicken, then spoon onto the warmed corn tortillas.

Serve with the corn salsa, cilantro, avocado, lime wedges, and scallions.