Preparation

• In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Add the mortadella, and cook, stirring constantly, until browned on most sides, about 10 minutes. Using a slotted spoon, transfer to a dish, then drain all but 2 Tbs. of the fat from the pan. Return the pot to medium-high heat, and add the bell pepper, onion, and habanero. Cook, stirring constantly, until beginning to soften and brown, about 3 minutes. Add the garlic and oregano, and cook, stirring, for another 15 seconds. Add the wine and cook, stirring to scrape up the brown bits on the bottom of the pot, until the liquid has almost evaporated. Stir in the tomato paste, paprika, granulated garlic, cumin, coriander, and 1/2 tsp. salt. Add the stock, and bring to a boil, stirring occasionally, then reduce to a simmer. Return the mortadella to the pot with the olives, yuca, and corn, and cook for 10 minutes.
• To serve, divide the soup among bowls. Garnish with the avocado and radish.