In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add 1 diced sweet onion, 2 minced garlic cloves, 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, and 1 teaspoon of smoked paprika. Cook for about 5 minutes, stirring frequently, until the onion is softened and fragrant.

Stir in ½ cup of chopped sun-dried tomatoes and allow them to cook for an additional 1-2 minutes.

Add 4 cups of fresh corn kernels, 2 diced Yukon gold potatoes, and 4 cups of chicken or vegetable stock to the pot. Bring to a boil, then reduce to a simmer and cover, cooking for 15-20 minutes until the potatoes are fork-tender.

While the chowder simmers, slice 4 ounces of goat cheese into rounds. Dip in a mixture of flour, followed by a lightly beaten egg, and coat with ½ cup of seasoned bread crumbs. Heat a skillet over medium heat and fry each crouton for about 1 minute on each side until golden brown.

In a shaker, combine ¼ cup of flour with 1 cup of half and half, shaking well to avoid lumps. Whisk this mixture into the simmering chowder, allowing it to thicken for an additional 5 minutes.

Ladle the chowder into bowls, garnishing with extra sun-dried tomatoes, corn, and a crispy goat cheese crouton on top. Sprinkle more chives over the chowder and serve immediately.