BBQ Chicken Flatbreads and Street Corn

In a small bowl, combine the smoked paprika and cheese. Sprinkle half over the potatoes, toss to coat, then spread out in a single layer.
When the oven is hot, roast the potatoes on the top shelf and the corn on the middle until the potatoes are golden and the corn is tender, 25-35 mins.

Meanwhile, halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into 1cm chunks.
Add the tomatoes and avocado to a large bowl and drizzle with the olive oil for the salsa (see ingredients for amount). Season with salt and pepper, then set your salsa aside.

Heat a drizzle of oil in a large frying pan on medium high heat. Season the chicken with salt and pepper.
Once hot, lay the chicken thighs flat in the pan. Fry until browned, 13-15 mins. Turn every 2-3 mins.
Once browned, add the BBQ sauce, garlic and half the chipotle paste to the pan. Bring to the boil, then lower the heat.
Simmer until the sauce has thickened and the chicken is cooked through, 4-5 mins, turning halfway through. Once cooked remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Once the corn is cooked, carefully remove from the foil and brush with half the mayonnaise, making sure it's evenly coated all over.
Sprinkle the remaining cheese and paprika mixture all over the corn.