Heat olive oil in a large skillet over medium heat. Once oil is hot, add the chickpeas and paprika then toss to coat, cover with lid, and let cook for about 5 minutes. Remove the lid, add ground chorizo to the skillet then break it up with your cooking utensil. Let the chorizo cook until almost browned, about 6 minutes. Stir in the corn then let cook until warmed and chorizo is all the way browned, about 2-4 minutes more, stirring occasionally

While the chorizo is cooking, combine yogurt, avocado flesh, lime juice, salt, pepper, and cilantro in the bowl of your mini food processor then pulse until smooth.

Assemble tacos: Stuff each tortilla with a small handful of mixed greens then top it with the chorizo/chickpea/corn mixture plus a dollop of the avocado yogurt sauce and a sprinkle of goat cheese.