1. Place the chicken thighs in a bowl, and pour of the chipotle sauce, coffee and juice of 1 lime. Stir to coat the chicken, then cover and marinade for at least 2 hours.
2. Heat a grill pan or BBQ to high heat, then place the corn and chicken thighs on to cook. Cook the corn for 5-10 minutes or until the kernels are slightly charred and leave to cool. Cook the chicken thighs until golden/charred and cooked through. Set aside to rest.
3. To make the salsa, carve the corn from the cob and place into a bowl. Add in the onion, capsicum, coriander, feta and olive oil. Squeeze in the juice of the remaining lime, stir and season to taste.
4. Serve the salsa alongside the chicken thighs.