Blister the pepper on the end of a fork over a flame on the hob, on a preheated hot ridged grill pan or under a preheated hot grill. When cool enough to handle, peel, deseed and reserve.
Toast the cumin seeds in a dry heavy pan over the lowest flame for 3 minutes and then grind to a powder.
Cut away the corn from the cobs and reserve. Peel and dice the onion. Peel and thinly slice the garlic.
Fry the onion in the olive oil until translucent. Stir in the garlic with the cumin.
Season chicken breasts and fry in a dry non-stick frying pan over a fairly low heat, turning occasionally. They take about 10-12 minutes and when done will feel quite firm when pressed with a finger. Let them rest in a warm place.
Add the corn and a lime leaf, if available, to the onions and cover with the chicken stock. Bring to the boil, lower the heat and simmer until the corn is just tender, which will take anything from 5 to 10 minutes depending on the type of corn.
Taste, and when the texture is to your liking, season with salt and pepper.
Slice the chicken and peppers into strips and divide between 4 large soup bowls. Ladle on the corn broth and scatter with a few corn chips, if using, and some whole coriander leaves.
© 1995 Alastair Little. All rights reserved.