Make the mashed potatoes: Place the potatoes in a large saucepan and cover with cold water by about 1 inch. Add the chicken bouillon and bring to a boil over medium-high heat. Reduce to a steady simmer and cook until the potatoes are very tender and easily pierced with a fork, 15 to 20 minutes.

Meanwhile, warm 1/3 cup heavy cream with 2 tablespoons butter until the butter is melted. Drain the potatoes thoroughly and return them to the hot pot. Mash until mostly smooth, leaving some of the red skins throughout. Gradually stir in the warm cream and butter. Season with salt and pepper to taste. Add another splash of warm cream if needed to reach your desired consistency. Cover and keep warm.

Cook the corn: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the drained corn and season with 1/2 teaspoon Cajun seasoning and a pinch each of salt and pepper. Cook, stirring occasionally, until heated through and lightly browned in spots, 5 to 7 minutes. Transfer to a bowl and keep warm.

Sauté the spinach: Heat 1 tablespoon olive oil in the skillet over medium heat. Add the spinach a few handfuls at a time and cook, tossing frequently, until completely wilted, 2 to 3 minutes. Season with salt and pepper to taste. Transfer to a bowl and keep warm.

Sear the salmon: Wipe out the skillet if necessary and heat over medium-high heat. Add a small drizzle of olive oil if the skillet looks dry. Once hot, add the salmon presentation-side down. Cook undisturbed until deeply golden and blackened around the edges, 3 to 4 minutes.

Flip the salmon, reduce the heat to medium and cook until the center reaches 145°F, about 3 to 5 minutes more depending on the thickness of the fillets. Transfer to a plate and let rest while you make the sauce.

Make the Cajun cream sauce: Reduce the same skillet to medium-low heat. Add the remaining 1 tablespoon butter, garlic paste and tomato paste. Cook, stirring constantly, until fragrant and the tomato paste darkens slightly, about 1 minute.

Pour in the remaining 1 cup heavy cream and whisk until smooth, scraping up any flavorful browned bits from the bottom of the skillet. Stir in 1 teaspoon Cajun seasoning and the smoked paprika. Bring to a gentle simmer and cook for 2 to 3 minutes.

Reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Taste and season with additional Cajun seasoning, salt and pepper as needed. The finished sauce should be smooth, glossy and pourable—not thick like Alfredo sauce. If it becomes too thick, whisk in chicken broth, 1 tablespoon at a time, until it reaches the right consistency.

Serve: Divide the mashed potatoes among plates, using about 2 generous scoops per serving. Arrange the salmon, skillet corn and sautéed spinach alongside the potatoes. Spoon the warm Cajun cream sauce generously over the salmon. Finish with chopped chives and a lemon wedge, if desired, and serve immediately.