Preheat the oven to 200°C. Cut the tortillas into triangles and brush with a little olive oil. Add to a baking tray and slide into the oven for 14 mins until crispy and golden.

Mix the chipotle paste and honey in a small pan and bring to a simmer. Pop the feta into an ovenproof dish and pour over the honey chipotle mixture. Slide into the oven and bake for 8-9 mins.

Meanwhile, boil the corn cobs for 4 mins in salted water. Remove the corn from the husks with a knife and tip them into a large bowl. Thinly slice the onion and add to the bowl. Roughly chop the tomatoes and tip into the bowl. Season with salt, olive oil and the juice of two limes.

Tip in the crispy tortillas and toss through the salad.

Thinly slice the radishes and chop the coriander, stalks and all. Tip the tomato salad onto a large serving platter and top with the radishes, coriander and jalapeños. Add the sweet, smoky baked feta and serve.