Place the chicken breast, carrot, 1 white onion, celery, and salt in the large pot. Cover with water and simmer until the chicken is fully cooked, about 20 minutes.

Remove the cooked chicken breast from the broth. Shred the chicken with two forks or by hand once cool enough to handle.

Cook the bacon slices in the frying pan over medium heat until browned and crisp. Transfer the bacon to the cutting board and chop it.

Cook the chorizo sausage in the frying pan until browned and cooked through. Slice the cooked chorizos into bite-size rounds.

Peel and slice the ripe plantain. Fry the plantain pieces in the frying pan until golden and caramelized, then set aside.

Slice the remaining 1/2 white onion into thin julienne strips. Heat olive oil in the frying pan and sauté the onion until softened.

Add the sweet corn kernels and paprika to the softened onion. Cook for 2 to 3 minutes while stirring.

Add the shredded chicken and sliced chorizo sausage to the frying pan. Stir until the meat is evenly combined with the corn mixture.

Pour 1 cup of heavy cream into the frying pan and add the cream cheese. Stir until the sauce becomes smooth and creamy.

Stir 1 1/2 cups of mozzarella cheese into the creamy corn mixture. Cook just until the cheese melts.

Combine the remaining 1/2 cup heavy cream, mayonnaise, mustard, honey, garlic powder, and salt in the mixing bowl. Whisk until the homemade tartar-style sauce is smooth.

Divide the creamy mazorcada among 4 serving bowls. Top with fried ripe plantain, chopped bacon, remaining mozzarella cheese, potato chips, and homemade tartar sauce.