Remove the ribs and seeds from the chiles, (If desired. Leave them in if you want it spicier) then finely dice them and set aside. Grate the fresh ginger and garlic cloves and set aside.
Season the chicken thighs on both sides with salt and pepper. Heat a large deep non-stick skillet or casserole pan over medium high and add all 8 chicken thighs, skin side down. Cook chicken thighs skin side down for 10-15 minutes, until the skin is brown and crispy. Flip over and cook for another 5 - 7 minutes until cooked through. (You can do this in two batches if you prefer. The thighs may be crowded at first, but they will cook down.)
While the chicken cooks, slice the kernels off the corn cobs. To do this, stand the ear upright over a kitchen towel. Start at the end of the knife closest to your hand and let the full length of the blade slide down the cob moving toward the point. If you try to go straight down you'll get a lot of resistance. Pick up the towel and tip the corn kernels into a bowl.
Now hold the cobs over the bowl and using the back of your knife, scrape down the cob to release the juices and get the last bits of corn kernel out.
When the chicken has cooked through, remove it to a plate. Over medium high heat, add the ginger, garlic and chiles and stir into the fat until they release their aromas, about 1 minute.
Add the corn kernels to the pan, and cook for about 3 - 4 minutes, stirring frequently. Season with salt.
Add the coconut milk to the pan and bring to a boil for 5 minutes until the mixture reduces slightly.
Turn the heat down to medium, add the chicken thighs back to the pan and cook for about 5 - 7 minutes until the thighs are heated through. Transfer chicken thighs to four serving plates.
Squeeze the juice of one lime into the coconut milk creamed corn and stir, then taste and season with more salt if needed. Divide the corn among the serving plates with the chicken and top with cilantro. Serve with extra lime wedges.