Turn on your grill to medium high heat. Shuck the corn and season with half the oil, salt, and pepper. Grill the corn until it gets a nice brown color to it, and then set it aside to cool.

In a pot, heat up the rest of the oil and start to cook the potatoes, onions, garlic and beans until soft and lightly browned. Cut the kernels off the corn into the pot and add in the chopped thyme. Cook through for another few minutes and then add in the stock and simmer for 15 minutes until the potatoes are nice and soft. Add in the coconut milk and heat to a simmer. Whisk the rice flour with a half cup of water, and slowly add into the chowder. As the chowder simmers, it should thicken.

Once the chowder can coat the back of a spoon, season it with salt and pepper and serve.