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Fry off the chorizo in an oven proof pan until cooked and oily. Remove the chorizo and add the onion and corn to the pan with a little salt and pepper and the paprika.
Fry until the corn is bright yellow and cooked and add in the garlic. Fry for another minute. Remove half the sweetcorn mix and blend with a dollop of lube (creme fraiche or cream) until smooth and return to the pan
Return the chorizo to the pan, add more creme fraiche or cream until you're happy with the sauce consistency. Meanwhile boil the gnocchi/pasta and drain. Stir in the cheddar and spinach, followed by the gnocchi and then top with the mozzarella
Place under a hot grill until the mozzarella starts to bubble and brown. Remove from the grill (don't burn yourself) and top with the crispy onions before serving.