Heat the olive oil in a large pot over medium-low heat. Add the diced sweet onion and minced garlic with salt, pepper, and smoked paprika. Cook until softened, about 5 minutes. Stir in sun dried tomatoes and cook for another 1-2 minutes.

Add corn, chopped potatoes, and stock into the pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook until potatoes are fork-tender, about 15-20 minutes.

Slice goat cheese, dip in flour, then egg, and breadcrumbs. Fry in olive oil until golden and crispy, about 1 minute per side.

Combine flour and half and half in a shaker bottle. Gradually add to the chowder while stirring, allow to simmer for 5 minutes until thickened. Adjust seasoning and stir in most chives, saving some for topping.

Ladle chowder into bowls, topping with extra sun dried tomatoes, corn, and goat cheese croutons.