Line two large baking trays with non-stick baking paper.
Place potato slices in a large bowl. Add spices, salt and oil and toss to evenly coat the potato slices.
Spread potato slices on trays and bake for 20-25 minutes or until golden and crisp.
Meanwhile… char the corn and create the salsa.
Heat a frypan over medium high heat. Add a little olive oil, then place the cob into the hot pan, leaving it to charr before turning repeatedly until the corn is cooked and some kernels are blackened. This will take around 8 minutes.
Once cool enough to handle slice off the kernels and add a below with all the salsa ingredients. Toss to evenly coat the ingredients in lime juice, salt and garlic.
Once the potatoes are cooked and crispy, transfer to a large serving dish.
Scatter over salsa and avocado then finish with dollops of sour cream and top with coriander.
TIP: Easily swap a few ingredients to make this vegan!