Place the potatoes in a microwave-safe bowl, cover with a lid, and microwave on high for 3 minutes, until tender. Tip out onto a clean kitchen towel to dry off.
In a medium saucepan over medium-high heat, heat 2 tablespoons of the olive oil. Add the potatoes and a pinch of salt and cook, stirring occasionally, until the potato cubes are browned and crispy, about 5 minutes. Remove from the pan and set aside.
Add the remaining 1 tablespoon olive oil to the saucepan along with the red onions and celery and cook for 2 to 3 minutes, until the onions start to become translucent. Add the corn and garlic and cook for 1 minute, stirring regularly. Add the paprika and cook until fragrant, about 1 minute more.
Add the balsamic vinegar and, using a wooden spoon, stir and scrape up the browned bits from the bottom of the pan until the vinegar has evaporated. Add the thyme and stock and bring to a vigorous simmer; cook for 5 minutes.
To thicken the soup, make a roux with the butter and flour: Melt the butter in a small saucepan over medium heat. When melted, add the flour and stir with a wooden spoon for about 1 minute, until the flour has cooked but has not taken on any significant color. Scoop out about ½ cup broth from the soup pan and add it to the small saucepan, stirring quickly to incorporate into the roux. Add this mixture to the simmering soup, stirring well to combine, and continue to cook until the soup has thickened, about 1 minute. Remove from heat.
Stir in the cream, lime juice, and chives. Taste and season with salt and pepper as needed.
