Season your chicken thighs on both sides with a generous amount of salt, onion powder and garlic powder.
In a large deep OVEN SAFE skillet, cook the bacon pieces until crispy. Transfer to a paper towel lined plate and set aside. Remove half of the bacon fat from the pan and add the olive oil. Now brown your chicken, skin side down first and cook until golden. Flip and brown the other side. Remove them from the pan and set aside on a paper towel lined plate.
Add the onion to the pan and saute for a few minutes. Add the garlic and stir for 30 seconds. Add the corn, fresh thyme, season with salt and pepper to taste and cook a few minutes, stirring occasionally.
Pour in the heavy cream and grated pecorino, bacon (save a few pieces of the bacon for garnish when plating later) and mix. Place the chicken thighs on top and place the skillet in your oven. Bake for 25 minutes or until chicken's internal temperature reads 165 F.
Notes
Serve with rice or mashed potatoes.Garnish with more fresh thyme and reserved bacon pieces.