Slice the squid into thin rings, keeping the tentacles whole. Place in a bowl. Rub the blackened skin off the pepper and dice the slices. Add to the squid.
04Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well. Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice. Season to taste with salt, pepper and coriander. Transfer to a serving dish or to six individual plates and top with the tortilla chips.