Step 1

Preheat oven to 200C/180C fan forced. Place the potato in a heatproof bowl and cover. Microwave on High for 7 minutes or until potato is just tender. Transfer to a colander to drain and cool slightly.

Step 2

Meanwhile, crush 1 of the garlic cloves. Combine the crushed garlic with the oil, lemon juice, paprika, oregano and cumin in a large bowl. Season well. Add the capsicum, onion, chorizo, potato and the remaining whole garlic cloves. Toss to combine.

Step 3

Transfer to a large baking dish. Bake, stirring halfway, for 30 minutes or until golden. Stir in the corn. Bake for a further 15 minutes or until vegetables are tender. Sprinkle over the coriander and serve dolloped with sour cream, if desired.