Heat vegetable oil in a pan and fry amarillo chillies and onion for 10 minutes until soft.
Add garlic and cook for 5 minutes on low heat then blend until smooth.
Mix fish, clams, spring onions, garlic, onions, chopped chilli, and chilli paste in a bowl with salt.
Heat a barbecue or griddle pan until hot.
Layer pairs of corn husks to create four plates.
Spoon the mixture onto husk plates and cook on the pan for 5 to 7 minutes.
Mix palm hearts, olives, chilli, and cheese in a bowl.
Whisk olive oil, lime juice, salt, and pepper then pour over the salad.
Serve the husks on a dish with marinade, coriander, spinach, and alfalfa sprouts.