Chilli chicken with corn and avocado cream

Avocado cream

• 1 - 2 avocados (approx. 250 g), flesh only
• 100 g sour cream
• ¼ tsp salt
• 2 pinches ground black pepper

Chilli chicken

• 2 sprigs fresh coriander, leaves only
• 50 g salted butter, softened
• 150 g brown onion, cut into quarters
• 2 garlic cloves
• 20 g olive oil
• 2 - 3 fresh long green chillies, trimmed and cut into halves (to taste)
• ½ tsp ground cumin
• 200 g canned chopped tomatoes
• ½ tsp salt
• 2 sweet corn cobs, husks removed and cobs cut into halves (approx. 4 cm)
• 500 g skinless chicken breast fillets, cut into short strips (1 cm thickness)
• 4 tortillas, warmed (optional - see Tips)