In a large cast-iron skillet, heat 1 tablespoon of olive oil over medium-high. Add the corn and cook for 2 to 3 minutes, stirring frequently, until the color deepens. Season with a sprinkle of salt, transfer to a bowl and wipe out the skillet.

Cut a large square of aluminum foil wide enough to cover the same skillet. Pat the chicken thighs dry and season on all sides with salt and pepper. Swirl the remaining 1 tablespoon of olive oil to coat the bottom of the skillet and set over medium-high heat. Lay the chicken thighs skin-side down in an even layer, then cover with the foil and set a smaller heavy skillet or grill press on top to weigh them down. Cook chicken until skin is golden brown and crispy, 8 to 10 minutes. Flip, cover again with the foil and weight, and cook until chicken is cooked through, 1 to 2 minutes more.

While the chicken cooks, prepare the salad: In a medium bowl, whisk together the yogurt, pickles, pickle brine, dill and garlic powder. Stir in the cabbage and corn and season with ¾ teaspoon of salt and a few cranks of freshly cracked pepper. Top with more fresh dill.

Remove the skillet from the heat. Pour out (or reserve for later use!) all but 1 tablespoon of chicken fat. Add the hot sauce plus 2 tablespoons of water to the skillet. Using a wooden spoon, scrape up the browned bits left behind on the bottom of the pan. Pour the spicy pan drippings over the chicken and serve alongside the cabbage salad.