Chicken: Slice 1 chicken breast into tenders and season with 2 tsp paprika and 1 tsp chicken salt. Preheat a pan to medium heat and add 2 tsp canola oil. Cook the chicken for 2-3 minutes per side, rotating until cooked through. Remove & set aside. Preheat the oven to 210º grill.

Corn: While the chicken is cooking, microwave 1 corn cob for 3 minutes per side, then carefully remove the husk and slice off the kernels. Add the corn to a small pot and heat to medium heat. Continue cooking until the corn begins to char. Remove from the heat and add to a bowl. Add 1/4 cup mayonnaise, 1/2 cup sour cream, 60g grated cheese to the corn and mix well. Dice the chicken and add to the corn, mixing well.

Cook: In a lined baking tray, scatter 100g corn chips and cover with the cheesy corn chicken mix. Add the remaining 20g grated cheese and add to the oven for 5-10 minutes, or until golden brown and bubbling.

Finish off: While the nachos are in the oven, slice 1 avocado and 1 tomato into cubes. When the nachos are cooked, top with the chopped avocado & tomato, extra paprika, and chopped lemon wedges. Sprinkle with coriander, if desired. Enjoy!