Heat 2 tablespoons of olive oil in a large pot over medium-low heat. Add 1 diced sweet onion and 2 minced garlic cloves, along with a teaspoon of salt, 1/2 teaspoon of freshly ground pepper, and 1 teaspoon of smoked paprika. Cook for about 5 minutes until the onion becomes soft.

Stir in 1 cup of chopped sun dried tomatoes and allow them to blend with the aromatic mixture for 1-2 minutes.

Add 2 cups of fresh corn kernels, 2 diced Yukon gold potatoes, and 4 cups of chicken or vegetable stock. Bring to a simmer, cover, and let it cook for 15-20 minutes.

While the chowder simmers, prepare the croutons by slicing 4 ounces of goat cheese. Coat each slice in flour, dip into the beaten egg, and roll in seasoned breadcrumbs. Fry in a skillet with 1 tablespoon of olive oil until golden and crispy.

In a small bowl, combine 1/4 cup of flour with 1 cup of half and half until smooth. Slowly pour this into the chowder while stirring. Simmer for an additional 5 minutes and stir in most of the chopped chives.

Ladle the chowder into bowls and garnish with extra sun dried tomatoes, corn kernels, and a crispy goat cheese crouton. Serve warm.