Cut the greens into 1/2 inch wide strips. Soak in water to remove dirt. Remove them from the water, spin dry in a salad spinner.
Set up a grille to smoke. If you don't have a smoker, soak wood chips in water, place them in a small pan directly on the heat source. Toss the chilis in a little oil with salt and pepper. If your cooking grates are small enough put them on the grille or put them in a pan on the grill and cook until they are softened and lightly charred. Remove from heat. Remove stems and seeds, and chop or cut rounds. Set aside.
At the same time, lightly oil and season the corn after peeling it. Grill it until lightly browned and cooked. Cool it, and remove the corn from the cob. Set aside.
Heat a large pot (preferably a rondeau over medium high heat. Put the cumin and coriander seeds in the pot and toast lightly. When they begin to give off a flavorful aroma, they are ready. Remove them from the pan and crush with a mortar and pestil or other means.
Add oil to the pot. Add in the onion and garlic. Cook until translucent. Then add the cumin, coriander, Potatoes, and chilis. Stir as needed. Cook until the potatoes are lightly caramelized. Then, add the greens. Stir and cook until wilted. Add a little stock or water to just cover the greens. Stir and drop the temperature to medium. Cook until most of the liquid evaporates and the greens are soft (about 10 minutes). Add more liquid if they still aren't soft. Eat a piece to test it.
When the greens are soft enough, stir in the tomatoes and corn, season with salt, pepper, and hot sauce as desired. Taste test it. And serve hot or hold for later and reheat to order.
