Add beans, bay leaf, half the garlic, and 1 quart chicken stock to a
pot. Bring to a boil, then simmer over low heat, uncovered, until beans
are tender and creamy, about 30 minutes.
While the beans cook, warm olive oil over medium-high heat in a second
large pot or Dutch oven. Season chicken thighs with salt and Piment
d’Ville and cook until browned, turning once, about 3 minutes per side.
Remove chicken to a plate.
Add onion, jalapeño, poblano, and remaining garlic and sauté together
until onion appears translucent, about 3 minutes. Reduce heat to low and
add cumin, Piment, oregano and masa and stir to combine, toasting
spices. Add remaining chicken stock and corn kernels and simmer
uncovered until slightly thickened, about 12 minutes.
Once beans are tender add them and their cooking liquid, removing
the bay leaf, to the pot with the vegetables. Dice or shred chicken and
stir to combine. Season with salt to taste.
Serve, topped with fresh cilantro, crushed tortilla chips, avocado, sour cream, and slices of pickled jalapeño.
