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Begin by patting the chicken thighs with paper towel. Season generously on both sides with salt and pepper.
To a small bowl, mix together the remaining chicken seasonings.
Add the seasonings to both sides of the chicken thighs, ensuring all parts of the chicken have been coated evenly.
To a large pan, set to medium/high heat, add the olive oil and butter.
Once hot, add the chicken thighs and pan fry on each side for 3-4 minutes. Once cooked, remove from the pan, set aside and cover with foil to keep warm.
To the same pan add the onions and jalapeños and let sauté for 3 to 4 minutes.
Next, add the garlic, corn, creamed corn seasonings, and let sauté for an additional 2 minutes on medium heat.
Add the heavy cream and cream cheese and mix together until the cream cheese has melted into the cream.
Add the shredded cheddar and let simmer for about 2 minutes or until it has melted and the creamed corn has thickened.
Taste here for any additional seasoning.
Add the creamy jalapeño corn to a plate, top with the chicken thighs, a drizzle of ranch, fresh cilantro and a squeeze of lime.
Enjoy right away!