Preheat grill to medium-high heat; grease grates well.
In small bowl, evenly coat chicken breasts with barbecue sauce, oregano, salt, paprika, black pepper and cayenne pepper. Marinate in the refrigerator for 15 minutes.
Grill chicken, turning halfway, for 10 to 15 minutes or until well-marked and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Let cool slightly. Using hands or 2 forks, shred chicken. Reduce grill heat to medium-low.
Meanwhile, in medium bowl, stir together cream cheese, jalapeño, sour cream, 1 cup Tex-Mex cheese, corn, 1/4 cup scallions and 2 tbsp cilantro. Fold in shredded chicken and stir until combined. Transfer mixture to lightly greased 8-inch square baking dish. Sprinkle remaining Tex-Mex cheese over top and place on top rack of grill.
Close lid of grill and cook for 15 to 20 minutes or until cheese has melted and dip is warmed through.
Sprinkle avocado, tomato, remaining scallions and remaining cilantro over top. Serve with tortillas strips for dipping.
Tips: Chicken can be prepared in the oven or stovetop, if desired.
Substitute chicken with shredded rotisserie chicken to reduce prep time.
If desired, serve with chilled Sparkling Ice – Citrus Twist.