Start by placing the diced potatoes in a medium saucepan and covering them with cold water. Toss in a teaspoon of salt. Bring the water to a boil, then reduce the heat and let it gently simmer until the potatoes are tender. I recommend checking them after about 10-15 minutes by poking one with a sharp knife. When they're done, drain the potatoes and set them aside.

While the potatoes are cooking, get your heavy pot or Dutch oven heating over medium heat. Add the olive oil and butter. Once the butter is melted, stir in the smoked paprika until combined. Toss in the diced onion and sauté for around 3-4 minutes, stirring frequently, until they soften and turn translucent.

Next, sprinkle in the flour, stirring constantly to combine. Cook for another minute—this prevents the flour from darkening. Slowly pour in the milk while continuously stirring. If you warm the milk briefly in the microwave first, it will blend in more seamlessly.

Once the milk is fully mixed in, fold in the corn, drained potatoes, and diced jalapeños. Give everything a good stir and bring the chowder to a gentle boil. As it heats up, keep an eye on it; reducing the heat after it starts to bubble will keep it from sticking or burning.

Once it's boiling, taste the chowder and add salt and pepper to your liking. Then, remove the pot from the heat and allow it to cool for about 10 minutes. This pause helps to avoid curdling the cheese.

Now, it’s time to add the cheesy goodness. Stir in your shredded cheese and watch as it melts into the soup, creating a rich and creamy texture. Make sure every last bit is blended in.

Serve your chowder hot, garnished with freshly chopped cilantro. If you can resist the temptation, try to let it cool for a minute before diving in!