Heat olive oil in a large pot over medium-low heat. Add diced sweet onion, minced garlic, salt, black pepper, and smoked paprika. Sauté for about 5 minutes until the onions are softened.

Stir in chopped sun-dried tomatoes and cook for an additional 1-2 minutes to deepen the flavor.

Add fresh corn kernels, chopped Yukon gold potatoes, and stock. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are fork-tender.

Combine flour with half and half in a shaker bottle, shake until mixed, then stir into the chowder. Simmer for 5 minutes to thicken.

Fold in chopped chives and adjust seasoning as needed.

Slice chilled goat cheese into rounds. Dredge each slice in flour, dip in egg, then coat with seasoned bread crumbs.

Heat olive oil in a skillet and fry croutons for about 1 minute per side until golden brown and crispy.

Ladle chowder into bowls, top with goat cheese croutons, extra sun-dried tomatoes, and garnish with reserved chives.