Season chicken thighs generously with Bayou seasoning.
Heat 2 Tablespoons olive oil in large oven-proof skillet** over medium-high heat. Add chicken skin-side down first to skillet. Cook for 2-4 minutes. Flip and cook on other side for 3-4 minutes. Remove chicken from pan (it will not be fully cooked). Set aside.
Add corn to skillet. Cook for 3-5 minutes on each side (top and bottom) until corn has a nice char on it. Add chicken back to pan.
Bake chicken and corn for 20-25 minutes, or until chicken is done and juices run clear. Remove from oven. Squeeze half of lime all over chicken thighs and corn. Serve with more lime wedges, if desired.
*microwaving the corn for 2 min with shucks on makes it easier to cut. Let cool before cutting.
**if you don't have an oven-proof skillet just sear chicken and corn on stovetop in skillet then transfer to 9 x 13 baking dish and bake.
Recipe by So Damn Delish at https://sodamndelish.com/bayou-cajun-chicken-thighs-with-corn/