1 Preheat the barbecue to high. Rub the corn with a mixture of the paprika, olive oil and a little sea salt. Keep any remaining spicy oil to one side. Cook the corn on the barbecue for 10 minutes, turning occasionally, until well coloured and tender. Set aside until cool enough to handle then cut off the kernels with a sharp knife and keep warm.
2 Meanwhile, cook the chillies and tomatoes whole on the barbecue for
5 minutes, turning occasionally, until starting to soften and blacken. Remove from the heat and leave to cool slightly before removing the seeds and stalks from the chillies. Place in a small food processor and blitz with the blackened tomatoes, sherry vinegar and oregano leaves until you have a smooth sauce, adding a little more olive oil to taste, if you like. Season and keep warm.
3 Toss the salad onions in the leftover spicy oil and cook on the barbecue for 4–5 minutes, turning occasionally, until charred and tender, then remove and toast the corn tortillas for 30 seconds on each side, until warm.
4 Top each tortilla with some salad onions and corn, followed by the lettuce, avocado, coriander leaves and crumbled feta, then drizzle with the chilli sauce. Serve with lime wedges to squeeze over then fold up to eat.