Place chicken in a large saucepan. Add water and bring to the boil. Reduce heat to low, then cover with a lid and simmer for 8 minutes. Remove pan from heat and set aside for 15 minutes. Drain and reserve liquid in a jug. Shred the chicken into small pieces.
Cut the corn kernels from cobs.
Heat the oil in the same large saucepan over a medium heat. Add onions, garlic and chilli. Cook, stirring for 2 minutes until onion is softened slightly. Add the corn kernels and cook, stirring for a further 3 minutes.
Add stock, creamed corn, soy and 3 cups of the reserved liquid from chicken. Bring to the boil. Reduce to a simmer. Add shredded chicken. Simmer 3-4 minutes until chicken is hot. Serve topped with extra sliced spring onions, if desired.

You can replace fresh corn kernels with 2 cups frozen corn kernels or 2 cups drained, canned no added salt corn kernels, if preferred.