In a saucepan, place chicken, water, onion, peppercorns, 1 teaspoon salt, coriander seeds, celery and carrot. Cover and bring to a boil. Reduce heat and simmer 40-50 minutes, until chicken is tender. Remove chicken and reserve. Strain the stock into another saucepan and discard solids.
Cut the corn off the cobs. Add to the chicken stock and simmer 10 minutes. Cut the chicken into strips (or shred) and add to the stock. Stir in the tomato sauce and check for salt. Serve!