Steam the corn on the cob until just cooked through. Allow to cool and then cut the kernels off the cob and set aside.
Roughly chop the coriander and finely dice the red pepper.
Slice the chorizo into rounds and fry in a large frying pan until lightly coloured and it has released its own oil. Remove from the pan and set aside.
In the chorizo oil, fry the portabellini mushrooms with the fresh thyme until golden. Add the chorizo back to the pan along with the corn, fresh coriander and red pepper. Mix well. Season with salt, pepper and a generous squeeze of lime juice.
Serve with charred flour tortillas.
Notes of rooibos combine with the elements of spicy chorizo and sweet corn to present a unique flavor combination. The fresh flavors of the lime juice deliver a cleaner finish to the dish. The earthy tones from the mushrooms cap off this perfect pairing as they mingle with hints of rich fynbos.