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In a small bowl, combine oil and smoked paprika. Brush corn and chicken with the oil mixture. Sprinkle with salt and pepper. For a charcoal or gas grill, grill corn and chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170°F) and corn is tender, turning once halfway through grilling time.
Cut corn kernels from cobs. Transfer corn to a medium bowl; stir in sour cream. Stir in enough milk to reach desired creaminess. Slice chicken breasts. Serve with creamy corn and sprinkle with basil. If desired, serve with cherry tomatoes.