1. Hold each corn cob vertically over a cutting board. Use a knife to cut each row of kernels at its center, from the top and down, so you can squeeze the juice out easily. Use the blunt side of the knife to press the kernel contents out, from the top toward the board so the skins remain on the cob and the juice comes out. Continue with all cobs, and gather the corn cream into a bowl.
 
2. Pour some olive oil into a big wide pan and heat over high flame. Add the scallions and chili and stir for 2-3 minutes, making sure they don’t burn.
 
3. Add diced tomatoes with their juice and seeds and continue to cook and stir for about 5-7 minutes, until the tomatoes soften.
 
4. Season with sweet paprika, hot paprika, and smoked paprika. Add salt and pepper, stir, and taste.
 
5. Using a spoon, add corn cream to the pan, lower the heat and continue cooking for about 1-2 minutes so the corn is heated and simmers in the sauce.
 
6. Garnish with some chopped parsley and serve right away in the pan at the table.