Marinate overnight boneless skinless chicken thighs with Rick Bayless Frontera skillet sauce and then cook over med heat preferably in a grill pan and if cooking in batches not to crowd pan keep a plate in a warm oven to keep warm. Peel 2 potatoes and place in boiling salted water for about 20 minutes. Meanwhile heat about a 1/4c milk into some melted butter and blend. When potatoes are fork tender, drain and return to pan and mash while adding the milk. For the corn, place in boiling water for 5 minutes and for the butter. Melt a little in the microwave and pour into a bowl with 2tbsp herb olive oil with 2-3tbsp salt, 1 tbsp cayenne and curry. Mix well and baste onto corn when ready to serve.