Heat a medium sized pot on high heat. Add the oil and sear the chicken until slightly browned on one side. Carefully turn the chicken over and add diced red onion. Cook for 1 minute. Mix well, incorporate the salt and paprika, and cook for an additional minute over medium low heat. Add the corn, tomatoes, and white wine and cook until reduced by half. Pour in the chicken stock and bring to a simmer. While stirring mix in the corn starch and water slurry. Finish with basil, butter, and a few grinds of black pepper. Taste and adjust the seasoning with salt if necessary. Makes 4 servings over rice or 6 servings mixed with pasta.