Preheat the oven to 180°C/gas mark 6. Remove the packaging and string from around the chicken. Turn the chicken upside down and, using a sharp knife, cut down the chicken. Open the chicken out and pull out the legs a little.
Place the chicken in a roasting tin. Brush with the chilli sauce and roast for 50 minutes, basting occasionally.
Meanwhile, place the sweetcorn kebabs on a large sheet of foil. Top each with the chilli and lime butter and loosely wrap to form a parcel. Cook in the oven for 30 minutes, shaking the parcel occasionally.
Transfer the cooked chicken and sweetcorn to the barbecue for 10 minutes to give it that barbecued flavour.