4corn cobs, husks and silk removed1 tbspolive oil, plus extra for drizzling1Spanish onion, thinly sliced2garlic cloves, thinly sliced2long red chillies, thinly sliced2 tspsmoked paprika1.2 litreschicken stock2skinless chicken breasts, halved lengthwaysJuiceof 3 limes, or to tasteTo serve:feta, coarsely crumbledTo serve:thinly sliced pickled green chilli and coriander sprigs
Preheat a barbecue to high. Drizzle corn with a little oil and barbecue, turning occasionally, until tender and slightly blackened (10-15 minutes). Set aside.
Heat oil in a large saucepan over medium-high heat, add onion, garlic and chilli, and sauté until just tender (3-4 minutes). Add paprika, stir until fragrant (30 seconds), add stock and chicken, season to taste, bring to the simmer and cook until chicken is just cooked through (5-6 minutes). Remove chicken from soup, coarsely shred and return to soup.
Cut kernels from corn, add to soup, season to taste and remove from heat. Add lime juice and serve hot, scattered with feta, pickled green chilli and coriander, with extra feta to the side.