Cut beef into narrow strips; place in a bowl. Chop chilies finely; discard seeds. Add to bowl. Add coriander, reserving 1 tablespoon for garnish.
To make vinaigrette, whisk oil, 2 tablespoons vinegar, lime juice and paprika in a bowl. Add salt and pepper to taste. Stir into beef mixture. Chill, covered, 1 hour.
Dice capsicums. Cut baby corn spears in half. Halve tomatoes, remove core and seeds; dice. Add to beef mixture with spring onions and remaining 1 tablespoon vinegar.
Just before serving, add salt and pepper to taste. Divide salad among serving bowls. Add corn chips and sprinkle with reserved coriander.