Add tomatoes, garlic, yellow pepper, and sweetcorn to a high-powered blender. Blend on high speed until smooth (approximately 1-2 minutes). If your blender isn’t big enough, you can do this in batches.
Transfer the blended vegetables to a large, high-sided skillet or pot set over medium heat. Stir in the Honea, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
Remove from the heat and cool completely before stirring in the Greek yoghurt. Transfer to an airtight container to chill in the fridge, preferably overnight.
Remove soup from the fridge and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yoghurt and fresh chives before serving.