In a large pot over medium-low heat, warm 2 tablespoons of olive oil. Add 1 cup of diced sweet onion, 3 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of freshly ground pepper, and 1 teaspoon of smoked paprika. Cook for about 5 minutes until onions are translucent.

Stir in 1 cup of chopped sun-dried tomatoes and sauté for an additional 1-2 minutes to awaken the flavors.

Add 2 cups of corn kernels and 2 chopped Yukon gold potatoes to the pot, followed by 4 cups of stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.

Meanwhile, prepare croutons by slicing 4 ounces of goat cheese. Coat cheese rounds in flour, beaten egg, and breadcrumbs, then fry in olive oil until golden brown.

In a shaker, combine 1/4 cup of flour and 1 cup of half and half. Slowly pour this mixture into the chowder, stirring continuously for about 5 minutes until thickened. Stir in 1/4 cup of chopped chives.

Ladle chowder into bowls, top with croutons, and sprinkle remaining chives. Serve warm.