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Preheat the oven to gas 6, 200°C, fan 180°C. Peel the red onions, cut into wedges and scatter into a large deep roasting tray with the cherry tomatoes. Remove and discard the skin from the chicken thighs, then place them in the tray and rub it all with 2 tsp smoked paprika, ½ tbsp olive oil, 1 tbsp red wine vinegar and a pinch of sea salt and black pepper. Roast for 45 mins, or until the chicken is cooked through and crispy.
Meanwhile, heat a large frying pan on a medium-high heat and char the corn for 15 mins, turning regularly. Remove to a board. Once cool enough to handle, slide a sharp knife down the cobs to cut off the corn.
Wash and shred the lettuce. Spoon the yogurt into a small bowl and spike with ½ tsp smoked paprika and a pinch of black pepper. Shred the chicken off the bone with 2 forks, then stir back into the tray.
Bring everything to the table and pile the chicken into wraps with the charred corn, paprika yogurt, lettuce and a final dusting of paprika. Serve with wedges of lime, if you like.