2 corncobs, silks and husks removed
2 long green chillies
2 long red chillies
1 cooked barbecue chicken, warm
2 Tbsp extra virgin olive oil
1/4 cup flat-leaf parsley leaves
Sea-salt flakes and freshly ground black pepper, to season
Finely grated zest and juice of 1 lime
1/2 tsp sweet smoked paprika
2 green shallots, thinly sliced
Extra 1 Tbsp extra virgin olive oil
Extra 1 Tbsp flat-leaf parsley leaves, roughly chopped
Extra 1 lime, to serve
Chipotle mayonnaise, to serve
Extra sweet smoked paprika, to dust
8 tortillas, grilled, to serve
Extra coriander sprigs, to serve
Preheat a barbecue grill to high, or put a chargrill pan over a high heat. Cook corn, turning occasionally, for 15 minutes or until just tender and lightly charred all over. During last 5 minutes of cooking, add chillies and cook until lightly charred, turning occasionally. Cut in half. Set aside.
Remove chicken meat from carcass. Discard carcass and skin. Shred meat into bite-size pieces and put in a large serving bowl. Add oil and parsley and toss to coat. Season with salt and pepper.
To make corn salsa, use a large sharp knife to cut kernels from warm corncobs. Transfer to a serving bowl with lime zest and juice, paprika, shallot, extra oil and extra parsley. Season with salt and pepper.
Cut extra lime into wedges. Put mayonnaise in a serving bowl and dust with extra paprika. Serve chicken with tortillas, corn salsa, halved grilled chillies, mayo, extra coriander and lime wedges.