Preheat the Oven and Brown the Chicken Thighs:
Preheat oven to 350°F (175°C). Season chicken thighs with salt and pepper. In a large cast iron or ovenproof skillet, heat olive oil over medium-high heat. Place chicken thighs skin-side down and cook for 2-3 minutes per side until golden brown. Remove chicken and set aside.

Prepare the Milk Corn Mixture:
While the chicken is browning, combine milk, chicken bouillon, and 1 can of drained corn in a blender. Blend until smooth and set aside.

Make the Creamed Corn:
Reduce heat to medium in the same skillet. Remove all but 1 tablespoon of chicken fat, add butter, and sauté chopped onion and garlic until softened and fragrant. Add flour, cooking slightly to remove the raw flour taste. Gradually pour in the milk-corn mixture, stirring constantly until the mixture thickens. Add heavy cream, remaining drained corn, salt, pepper, and parmesan cheese. Stir to combine and adjust seasoning as needed. Remove from heat.

Finish in the Oven:
Nestle the chicken thighs back into the skillet with the creamed corn. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is crispy and cooked through, and the creamed corn is hot and bubbly. For extra crispy chicken, broil for an additional 2-3 minutes.

Serve:
Garnish with chopped parsley and serve immediately.