To make the potato topping: Boil yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add butter, milk, sea salt, freshly cracked pepper and mash together.
To make the meat: In a pan, heat the extra virgin olive oil over medium. Add the red onion and sauté for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly cracked 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 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 cream 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.