Preheat the oven to 425ºF.

Season the chicken with 2 teaspoons salt, 1½ teaspoons Italian seasoning, and 1 teaspoon black pepper. Use your hands to massage the seasonings into the chicken and set aside.

Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium heat. Add the chicken in an even layer and cook for 3–4 minutes per side until golden brown all over. Transfer to a plate.

Heat 1 tablespoon of the oil from the jar of sun-dried tomatoes in the pot over medium heat. Add the corn and diced onion and season with a pinch of salt, pepper, and crushed red pepper to taste. Sauté, stirring regularly, for 5 minutes.

Add the cherry tomatoes and sun-dried tomatoes and sauté for 2 minutes. Add the potatoes and season again with salt, pepper, and crushed red pepper. Sauté for 3–4 minutes.

Add the chicken broth to the pot of vegetables and turn the heat to high. Bring to a boil and turn off the heat. Nestle the shorn corn cobs into the broth and arrange the chicken drumsticks on top. Cover the pot and transfer to the oven for 30–40 minutes or until the chicken reaches 165ºF.

Remove the lid and turn the broiler on. Broil for 1–2 minutes to crisp up the chicken skin.

Remove the pot from the oven and transfer to the stovetop. Carefully remove and discard the corn cobs. Add all but a pinch or two of the minced scallions and bring the chicken and vegetables back to a boil for 2–3 minutes. Use a spoon to mash a few of the potatoes against the side of the pot to thicken the broth slightly. Taste and season. Turn off the heat.

Spoon the broth and vegetables into shallow bowls. Place a chicken leg on top of each dish. Serve with the remaining minced scallions on top. Enjoy!