Season the boneless, skinless chicken fillets with salt, black pepper, smoked paprika, and garlic powder, coating each piece well.

In a large skillet, heat a drizzle of olive oil over medium-high heat, add diced spicy chorizo, and sauté for about 3 minutes until crispy.

Add canned corn, half of the minced garlic, and dried oregano, sautéing for an additional 5 minutes until golden brown.

Remove the chorizo and corn from the skillet and set aside.

Add a tablespoon of salted butter and place the seasoned chicken in the skillet, cooking for about 5 minutes on each side until browned.

Add chopped onion and remaining minced garlic, sauté for 1-2 minutes, then pour in the white wine and deglaze the pan.

Incorporate the whole milk, bringing it to a gentle boil, then stir in the Boursin cheese until melted and smooth.

Return the cooked chicken and juices back to the skillet, simmering in the creamy sauce for an additional 5 minutes.

Spoon the crispy corn and chorizo mixture over the chicken, sprinkle with red pepper flakes and chives, and serve.