Curried Shrimp and Corn Chowder

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1 tablespoon coconut oil

1 onion, diced 

2 cloves garlic, minced 

2 teaspoons curry powder 

1 tablespoon tomato paste 

3 ears corn, shucked, kernels cut off the cobs, cobs reserved 

1 quart low-sodium chicken stock 

One 15-ounce can light coconut milk 

2 teaspoons tamarind paste 

1 teaspoon brown sugar 

1 1/2 teaspoons kosher salt 

1 pound (51/60 count) shrimp, shells removed, deveined 

Juice of 1/2 lime 

Fresh cilantro leaves and thinly sliced Fresno chile, for serving