Preheat the oven to 400 degrees . Cut a long strip out of one side of each chile, keeping the stem and tip intact. Remove the seeds. In a large bowl, toss the chicken, corn, mozzarella and salsa. Divide the filling among the chiles; place on a baking sheet. Roast until the chiles are tender and the filling is browned, about 25 minutes. In a bowl, whisk the sour cream, mayo and 1 tsp. lime juice. Drizzle over the chiles. Sprinkle with zest, paprika and cilantro.