In a large pot, bring the broth and water to a boil. Add the pasta shells and paprika. Cook over medium heat for 12 minutes or until the pasta is al dente, stirring occasionally. Season with salt and pepper. Remove from the heat.

Meanwhile, in a non-stick skillet over medium-high heat, brown the onion in the oil. Add the chorizo and corn. Cook for 2 minutes while stirring.

Add the chorizo mixture, cherry tomatoes and basil to the pot of pasta. Mix well. Adjust the seasoning. Serve in shallow bowls and sprinkle with more basil, if desired.