Preheat the oven to 350 degrees F.
Carefully press each corn tortilla half into the bottom and sides of each muffin tin, ensuring that each side overlaps. If necessary, cut a half a tortilla in half again and fit it in the muffin tin on top of the other half tortilla to completely cover the bottom of the cup.
Bake the muffin tin pan with the corn tortilla cups for about 15 minutes until golden and crispy. Remove and let cool.
In a large skillet, over medium high heat, add olive oil.
Season chicken thighs with sea salt and black pepper to taste, then place chicken thighs into the hot skillet and cook on both sides for about 4 minutes on each side.
While the chicken is browning add in chorizo and brown along with the chicken.
Remove chicken and chorizo from the pan and set aside. These items will be returned to the pan later in the process.
If needed, add a little more olive oil then the garlic, onions, and red and green bell peppers, and cook for 2-3 minutes until onions and peppers are softened.
Add in the Jambalaya Mix and continue to cook for another few minutes.
Add in the diced tomatoes with chilies and corn and stir well. Continue to cook for another 2 minutes.
Add chicken broth and chili powder and cumin. Turn heat down to med low and allow to simmer for 15-20 minutes.
After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
Cook 15 more minutes.
Then spoon the jambalaya into each taco cup. Sprinkle each with a tablespoon of shredded cheese.
Bake for about 5 minutes until they are heated through and the cheese is melted.