In a small bowl, whisk together all of the marinade ingredients. Place chicken thighs in a gallon-size resealable bag and add marinade. Marinate in the refrigerator overnight.
Preheat oven to 400F and spray a sheet pan with avocado oil.
Peel and cut sweet potatoes into ½-inch cubes and remove kernels from the corn cobs.
Using tongs, remove chicken thighs from the resealable bag and place on the greased sheet pan and pour the remaining marinade into a small saucepan and begin to simmer on low heat.
Spread the sweet potato cubes and corn alongside chicken and drizzle with avocado oil and salt and pepper.
Place in the oven for 30 min, or until the chicken reaches an internal temperature of 165F.
While chicken is cooking, turn the heat on medium high make and sure the marinade comes to a rolling boil for 1-2 minutes. Afterwards, you can turn it back down to a simmer.
Once the chicken is done, drizzle the sauce over top and garnish with some fresh cilantro and lime wedges.