If you have time, marinate the chicken in the fridge a day ahead for a deeper flavour.
¼ cup (firmly packed) oregano3garlic cloves, coarsely chopped2small red chillies, coarsely chopped2 tspsmoked paprika60 ml (¼ cup)olive oil8chicken thigh fillets, skin on, skin slashedTo serve: soft bread rolls, halved, butteredTo serve:rocketCorn relish2corn cobs, kernels removed½ cupcoarsely chopped coriander3spring onions, thinly sliced60 ml (¼ cup)olive oilJuiceof 2 limes, or to tasteSpicy mayonnaise300 gm (1 cup)mayonnaiseJuiceof 1 lime, or to taste3small red chillies, finely chopped1garlic clove, finely chopped2 tspsmoked paprika
Preheat oven to 200C. Pound oregano, garlic, chillies, paprika and 2 tsp sea salt in a mortar and pestle to a coarse paste (or process in a small food processor), add oil and season to taste. Place in a snap-lock bag with chicken, massaging well to coat thoroughly, and set aside for 10 minutes to marinate.
For corn relish, cook corn in a saucepan of boiling water until tender (5-10 minutes), drain, refresh and drain well. Combine in a bowl with coriander and spring onion. Just before serving, add oil and lime juice, season to taste and stir to combine well.
Heat a large ovenproof frying pan over medium-high heat. Add chicken skin-side down, cover with a piece of baking paper, weight with a saucepan and cook until skin is golden (5-6 minutes). Remove pan and baking paper, turn and cook until browned (2-3 minutes). Turn once again so chicken is skin-side down, transfer to oven and cook through (3-4 minutes).
Meanwhile, for spicy mayonnaise, combine ingredients in a bowl, season to taste and set aside.
To serve, spread rolls with spicy mayonnaise, stuff with chicken and rocket, add corn relish to taste, season to taste and serve.