In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add 1 cup of diced sweet onion and 3 minced garlic cloves, seasoning them with 1 teaspoon of salt, 1/2 teaspoon of freshly ground pepper, and 1 teaspoon of smoked paprika. Sauté these aromatics for about 5 minutes, or until the onion becomes translucent and fragrant.

Stir in 1 cup of chopped sun-dried tomatoes, add 2 cups of corn kernels and 2 medium diced Yukon gold potatoes, followed by 4 cups of chicken or vegetable stock. Bring this mixture to a boil, then reduce the heat to a gentle simmer. Cover and let it simmer for 15-20 minutes, or until the potatoes are fork-tender and meltingly soft.

While the chowder simmers, slice 4 ounces of chilled goat cheese, dip each slice in 1/2 cup of flour, then in 1 beaten egg, and finally into 1/2 cup of seasoned breadcrumbs. Heat 2 tablespoons of olive oil in a skillet over medium heat, frying the croutons until golden brown, about 1 minute per side.

In a shaker bottle, combine 1/4 cup of flour and 1 cup of half and half, shaking until smooth. Slowly pour this mixture into the simmering chowder while stirring gently to avoid lumps. Allow the chowder to simmer for an additional 5 minutes, adjusting seasoning and stirring in most of the chopped chives.

Ladle the chowder into bowls, garnishing each with additional sun-dried tomatoes, fresh corn, and a crispy goat cheese crouton. Optionally, sprinkle with extra chives.