Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly. Remove from the microwave & set aside for taco assembly.
To a large bowl, add the shredded chicken, buffalo sauce, garlic powder, paprika, and cayenne pepper (if using). Mix to combine well. Taste and season with kosher salt and ground black pepper as desired.
Brush the olive oil across the surface of a large rimmed baking sheet. Place the warmed tortillas on the baking sheet, flipping them one or two times to get a nice light coating of oil on both sides. Sprinkle a little cheese on half of a tortilla and nestle the shredded buffalo chicken over top. Repeat with remaining tortillas, sprinkling any remaining cheese over the buffalo chicken. Fold the tortillas in half, creating a taco around the buffalo chicken & cheese filling.
Transfer the sheet pan to the oven & bake 8-10 minutes. Remove from the oven and use a spatula to carefully flip the tacos. Return to the oven and bake 8-10 minutes longer, until the buffalo chicken tacos are golden and crisp. Remove from the oven & allow to cool 2-3 minutes – the tacos will get even crispier as they cool.