Peel the yucca and cut into 1-inch cubes.

Place yucca in a large pot of salted water and bring to a boil.

Simmer and cook yucca until tender, about 15 minutes.

Drain the cooked yucca and allow to cool.

Set a large skillet or saute pan over medium-high heat.

Add the canola oil to the pan.

Fry the yucca in the oil until crispy, 10 to 12 minutes.

Transfer the crispy fried yucca to a paper towel-lined plate to drain and season with salt.

Add the shishito peppers (or green bell peppers), garlic, and Vidalia onion to the pan.

Saute the peppers, garlic, and onion until well caramelized, 7 to 8 minutes.

Season the sauteed vegetables with salt and pepper.

Fold the corn, peas, and crispy fried yucca back into the pan.

Heat all ingredients through.

Season with salt, pepper, and paprika.

Toss to combine everything thoroughly and serve hot.