Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
Stir in the corn, potatoes and stock. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
While the soup simmers, make the goat cheese croutons. Slice the goat cheese into rounds - this can be as many rounds as you want, but I do 6 or so. Place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Dip each goat cheese piece in flour, then in egg, then in breadcrumbs. Place it in the hot oil and cook for 1ish minute per side until it’s golden and crispy. Remove with a slotted spoon and place it on a paper towel to remove excess grease.
In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob and a goat cheese crouton!