To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes.
Strain the potatoes and transfer to a large bowl.
Add the butter, milk, sea salt, freshly ground black pepper and mash together.
To make the meat: In a pan, heat the extra-virgin olive oil over medium heat.
Add the red onion and sauté for 8 minutes.
Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly ground pepper to the pan.
Mix and sauté for 10 minutes.
Turn the heat up to medium-high and sauté for a few more minutes, until some crispy bits develop.
To make the creamed corn: Boil the corn in salted water for about 5 minutes.
Remove from the water and slice off the corn niblets.
Heat the unsalted butter in a pan over medium heat.
Add the corn niblets, sea salt, pepper and sauté for a few minutes.
Pour in the heavy cream and bring to a boil.
Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes.
Transfer the creamed corn to a food processor; add a handful of minced chives and pulse.
Evenly distribute the crisped beef into the bottom of a baking dish.
Cover it with a layer of creamed corn.
Top the pie off with the yam and russet mash.
Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika.
Broil for a few minutes, until edges are golden and crispy.