In a large pot, heat olive oil over medium heat. Add diced sweet onion and minced garlic, seasoning with salt, pepper, and smoked paprika. Sauté for about 5 minutes, until the onion is translucent.

Stir in chopped sun dried tomatoes and cook for an additional 1-2 minutes until fragrant.

Incorporate corn kernels and chopped Yukon gold potatoes. Pour in stock and bring to a boil. Lower heat and cover. Simmer for 15-20 minutes, until potatoes are fork-tender.

While the chowder simmers, prepare the goat cheese croutons. Slice goat cheese into rounds, dredge in flour, dip in beaten egg, and coat with seasoned bread crumbs.

Heat olive oil in a skillet and fry the croutons for about 1 minute on each side until golden brown. Drain on paper towels.

In a shaker bottle, combine flour and half and half, shaking until smooth. Slowly pour into chowder, stirring continuously. Allow to simmer for an additional 5 minutes.

Taste and adjust seasoning, then stir in most of the chopped chives, saving some for garnish.

Ladle chowder into bowls, top with extra corn, sun dried tomatoes, croutons, and reserved chives.