Roast corn and quinoa chowder

Ingredients

• 4 corn cobs (1.6kg), husks and silks removed
• 1/4 cup (60ml) olive oil
• 4 x 21cm wholegrain tortillas
• cooking oil spray
• 1 large brown onion (200g), chopped finely
• 1 large potato (300g), chopped coarsely
• 2 clove garlic, crushed
• 1 teaspoon dried chilli flakes
• 1/4 teaspoon smoked paprika
• 1 litre (4 cups) vegetable stock
• 1/2 cup (125ml) pouring cream
• 1/3 cup (70g) red or white quinoa
• 3/4 cup (180ml) water
• 1/3 cup fresh coriander (cilantro) leaves
• Chicken guacamole
• 2/3 cup (100g) shredded, cooked free-range chicken breast
• 1/2 teaspoon smoked paprika
• 1 medium avocado (250g), chopped coarsely
• 1 green onion (scallion), sliced thinly
• 2 tablespoon fresh coriander (cilantro) leaves
• 2 tablespoon lime juice