Slice the white onion into julienne strips; dice the carrot and celery for the chicken-poaching liquid.

Grill 7 slices of bacon until crisp; transfer the bacon to a plate and reserve.

Grill 5 chorizo sausages until browned and cooked through; slice the cooked sausages into bite-size pieces.

Melt 1 tablespoon butter in a skillet; cook the ripe plantain until golden and caramelized on both sides.

Cover the 2 chicken breasts with water in a large saucepan; add the carrot, celery, half of the white onion, and 1 teaspoon salt.

Simmer the chicken for about 18 minutes until fully cooked; remove it from the broth and shred it with two forks.

Heat 1 tablespoon olive oil in the skillet; sauté the remaining julienned white onion for 3 minutes until softened.

Add 1 cup sweet corn kernels and 1 teaspoon paprika to the skillet; sauté for 2 minutes.

Add the shredded chicken and sliced chorizo to the corn mixture; stir until evenly combined.

Pour 1 cup heavy cream into the skillet and add 1 tablespoon cream cheese; stir until the sauce is smooth.

Stir 1 1/2 cups mozzarella cheese into the creamy mixture; cook for 2 minutes until the cheese melts.

Combine 1/2 cup heavy cream, 1/4 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon honey, and 1 teaspoon garlic powder in a bowl.

Season the tartar sauce with salt to taste; stir until fully blended and creamy.

Divide the mashed potatoes among 4 serving bowls; spoon the creamy chicken and corn mixture over them.

Top each bowl with grilled plantain, crispy bacon, and the remaining mozzarella cheese; drizzle with homemade tartar sauce.