Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.
Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak.
Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.
Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, 2 tablespoons cilantro, 2 tablespoons tomato, 2 tablespoons avocado, and 1 tablespoon jalapeño. Fold tortillas in half. Serve with lime wedges.