Heat 1 Tbsp olive oil in a large skillet over medium heat. Trim the leg quarters and season them on both sides with smoked paprika, garlic powder, sea salt, and black pepper.
Brown the chicken over medium heat for 5 minutes on each side.
While the chicken is browning, get the corn ready to go. Add 1 Tbsp olive oil to the bottom of a roasting pan, then brush the oil around to make sure it's coating the bottom of the pan evenly.
Cut the corn kernels off of the cobs, dice the bell pepper and onion, and add all of these veggies to your prepared pan.
Season the corn, bell pepper, and onion with smoked paprika, chili powder, cumin, seasoned salt, and minced garlic, then stir to coat.
Spread the corn mixture out evenly across the bottom of the roasting pan. Arrange the browned chicken skin-side up on top of the corn.
Roast the chicken and corn at 400 degrees for about 40 minutes, removing the pan from the oven and stirring the veggies halfway through -- or until the chicken is cooked through to at least 165 degrees internal temperature.
Remove the finished chicken + corn from the oven, stir the corn mixture, and serve it with the roasted chicken for an easy all-in-one meal.
Smoky Chicken Leg Quarters With Fresh Corn from Mashup Mom: https://www.mashupmom.com/smoky-chicken-leg-quarters-with-fresh-corn-also-great-for-meal-prep/