Cook corn in a large pot with plenty of salted water for about 20 minutes. Drain. Cut chicken into 6 parts. Peel onion and finely chop. Peel garlic and chop finely. Heat 1 tablespoon butter in a large pan and fry chicken pieces on all sides until browned.
Reduce the heat, add onion and garlic to the pan and saute briefly. Add tomatoes and beans, mix and season with salt, pepper and chili sauce. Cover and cook over medium heat for 20-25 minutes. Cut corn into thick slices, add to the pan, cook for a further 5 minutes and season to taste with salt and pepper. Serve with fresh crusty bread.