1. Heat olive oil in a large pot over medium heat, which is around 180°C or 350°F.

2. Add a chopped onion to the pot and cook until softened, this should take about 5 minutes.

3. Next, add minced garlic to the pot and cook for another minute until it's fragrant.

4. Now add sliced chorizo sausages to the pot and cook until they're browned, which should take around 5 minutes.

5. In a separate large bowl, combine 450g/1 lb ground beef, chopped parsley, salt, black pepper, cayenne pepper, cumin, and smoked paprika. Mix everything well with your hands or a wooden spoon until just combined, being careful not to overmix.

6. Use your hands to shape the beef mixture into small meatballs, about 3.8 cm or 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.

7. Add 475ml/2 cups of chicken broth, 225g/1 cup of crushed tomatoes, 225g/1 cup of diced tomatoes, and 120ml/1/2 cup of water to the pot. Stir everything together, then bring the mixture to a boil.

8. Once boiling, reduce the heat to low, which is around 90°C or 200°F, and add the meatballs to the pot. Simmer, covered, for 20-25 minutes, or until the meatballs are cooked through and the stew has thickened slightly.

9. Stir in 120g/1 cup of corn kernels and cook for an additional 5 minutes, until heated through.

10. Serve the stew hot, garnished with additional parsley if desired.