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Add the chicken thighs and sliced red onion to a bowl.
Season with salt, pepper, taco seasoning, olive oil, yogurt/mayo, adobo sauce, and juice of 2 small limes. Mix well and let marinate for 2-4 hours if possible.
30 minutes before cooking, remove the chicken from the fridge and let it come to room temperature. Preheat oven to 425°F.
Pack the marinated chicken tightly into a loaf pan and bake for ~55 minutes at 425°F.
Remove the cooked chicken from the oven, tilt the pan to remove excess juices, and then flip the pan over a cutting board to remove the chicken.
For the corn salsa, mix the corn, diced red onion, jalapeño, cilantro, and juice of 1 lime. Season with salt.
For the sauce, mix the yogurt, mayo, juice of 1 lime, onion powder, and chipotle powder. Season with salt.
Serve the chicken with the corn salsa, sauce, and your desired base (e.g. rice).