Season the chicken leg quarters generously with the Salt Pepper + Three Chiles seasoning on both sides.
Set up your grill/smoker to around 400 degrees F.
Cook the chicken until it reaches an internal temperature of 160 degrees F.
While the chicken cooks, make the Beer-B-Q sauce. Set a medium sauce pan to medium-high heat. Add your diced onion and a pinch of salt and cook until softened, for about 5 minutes. Then add the 12 oz can of Pabst Blue Ribbon and a pinch of black pepper and let it simmer for a couple minutes. Add your ketchup, vinegar, molasses, honey, cayenne, brown sugar, orange zest, orange juice and stir. You can use an immersion blender to make the sauce super smooth if desired. Reduce the heat to low and simmer until thickened, about 25 minutes. Season with salt and pepper to taste and set aside to cool.
Once the chicken reaches 160 degrees F, before removing it from the grill/smoker, brush with the Beer-B-Q sauce generously and cook for around 5 more minutes.
Season the corn with olive oil and a pinch of kosher salt. Then cook on a flat top/grill over medium-high heat for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.
Serve the corn alongside your Beer-B-Q chicken and enjoy!