In a large pot, heat olive oil on medium heat and add onion and garlic. Saute for a few minutes until translucent.

Add cumin and sizzle for a minute or so.

Add corn kernels and saute for a further minute.

Add paprika and chilli and let it cook for a minute.

Add vegetable stock and 5 cups water (or enough so liquid sits above ingredients).

Add potatoes, and let pot come to a gentle boil. Simmer until potatoes are cooked.

Add salt and pepper to taste. (Important: Do not add salt until soup is fully cooked, to ensure the corn stays soft and the final flavour can be better controlled).

Use a stick blender to blend half the mixture so some chunks of potato and corn are still visible.

Serve hot and add chives or spring onions for serving. A dollop of sour cream can also be added if preferred.