In a pot of salted water with onion and garlic, cook the chicken thighs. Once fully cooked, let them cool and set aside.

In a pan with oil, sauté the onion.

Once the onion is sautéed, add the corn kernels and sauté them together with the onion. Now add the spinach and sauté.

Meanwhile, boil the guajillo chiles in water. Once cooled, blend them with 1/2 onion and the 2 cloves of garlic.

Add the blended mixture to the pot with the other ingredients and bring everything to a boil. Once boiling, add the chicken thighs and let cook for another 15 minutes, adjusting the seasoning to taste, and it's ready.