Heat a small frying pan over a medium heat. Add the vegetable oil, swirl it around the pan, then cook the sweetcorn for 5 minutes or until lightly golden. Set aside.
Mix the soured cream, white wine vinegar and caster sugar, and season to taste.
Slice the chicken and arrange with the tomatoes and beans on two plates. Scatter the sweetcorn over, then top with the sliced spring onion and chilli.
Drizzle with the soured cream dressing then sprinkle with coriander to finish.
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