Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. In a medium bowl, whisk together the buttermilk, egg(s), and half the spice blend; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Place in the bowl of spiced buttermilk; stir to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the buns. Thinly slice the cheddar. In a bowl, combine the ranch dressing, sliced white bottoms of the scallions, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the honey and softened butter; season with salt and pepper. Using a fork, mash until smooth.

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 12 minutes, or until cooked through and crispy. Leaving the oven on, remove from the oven. Transfer to a paper towel-lined plate. Reserving the sheet pan, carefully discard the foil.

Meanwhile, in a medium bowl, combine the flour, cornstarch, and remaining spice blend; season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (tapping off any excess flour before adding). Cook 5 to 8 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, remove any husks and silks from the corn. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

Air Fryer: Cook the corn at 380°F for 13 to 18 minutes.

Place the halved buns, cut side up, on the reserved sheet pan. Place the sliced cheddar on the top halves of the buns. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, spicy scallion ranch, pickles, cooked chicken, and cooked bacon. Serve the sandwiches with the cooked corn. Top the corn with the honey butter and sliced green tops of the scallions. Enjoy!