Season chicken fillets with 1 tsp each: salt, black pepper, smoked paprika and garlic powder. Set aside.

Heat oil in a non-stick frying skillet over medium high heat. Add chorizo, cook for 3 minutes until it starts to get crispy. Stir in corn, cook for 5 minutes or until the corn is golden. Add ½ of the minced garlic, cook for 30 seconds. Stir in 1 tsp oregano, ½ tsp salt and black pepper. Remove from skillet, leaving as much grease as possible in the skillet.

Add butter to the skillet, let it melt. Add chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.

In the same skillet. Add onion and the remaining garlic, cook over low heat, about 1-2 minutes. Pour in white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Add milk and bring to a boil. Stir in cream cheese.

Return the chicken together with the released juices to the skillet. Cook until the chicken is cooked through, about 5 minutes. If needed, add milk to thin out the sauce. Taste and adjust salt.

Top with crisped corn and chorizo, sprinkle with red pepper flakes and extra black pepper. Enjoy!