Slice the white onion into thin julienne strips. Peel and dice the ripe plantain, then cut the chorizo sausage into bite-size rounds.

Place the chicken breast in a large pot with the carrot, half of the white onion, celery, salt, and enough water to cover. Bring to a boil.

Simmer the chicken for 18 minutes until fully cooked. Remove the chicken and shred it using two forks.

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

Cook the chorizo rounds in the same frying pan until browned. Transfer the cooked chorizo to a plate.

Cook the diced ripe plantain in the frying pan with the rendered bacon fat until caramelized and tender. Set the cooked plantain aside.

Heat the olive oil in the frying pan and sauté the remaining white onion until soft. Add the sweet corn kernels and cook for 3 minutes.

Add the shredded chicken, cooked chorizo, and paprika to the frying pan. Stir until the ingredients are evenly combined.

Pour 1 cup of heavy cream into the frying pan and add the cream cheese. Stir until the cream cheese has melted into a smooth sauce.

Stir 1 cup of mozzarella cheese into the creamy corn mixture. Cook for 2 minutes until the cheese melts.

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

Divide the creamy mazorcada among 4 serving bowls. Top each bowl with cooked plantain, chopped bacon, remaining mozzarella cheese, and potato chips.

Drizzle the homemade tartar sauce over each serving. Serve immediately while the cheese is warm and melted.