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Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
Drain the sweetcorn and put into a food processor with the spring onions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.
Meanwhile, spread the tortilla chips out on a foil-lined baking sheet and sprinkle the cheese over. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle some of the red chilli on top, if you feel like it, and serve immediately to very grateful people.