Mash the butter with the chilli and 1 tbsp lime juice. Shape into an oblong, wrap in clingfilm and transfer to a fridge.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Spread the squaffles out on a large baking tray and drizzle with 1 tbsp oil. Sprinkle over the paprika, then toss together. Transfer to the oven and cook for 35 minutes, turning over every 10 minutes.
Meanwhile, remove the wings from all packaging, saving the sauce. Separate the wings on a medium baking tray and drizzle with 2 tbsp sunflower oil. Add to the same oven as the squaffles and cook for 20 minutes, turning over halfway through. Remove the wings from the oven, then pour over the sauce. Toss together and cook for a further 5 minutes.
Meanwhile, place a griddle pan over a medium-high heat until hot. Rub the corn with the remaining oil and add to the pan. Cook, turning often, for 15 minutes until the cobs begin to blacken. Serve the wings on the waffles with half a sweetcorn cob per person, a slice of the chilli butter, the lime wedges and a scattering of spring onions.