Prepare a covered gas barbecue for indirect cooking on medium-high heat by heating one burner on medium-high and leaving other burners off. Spread ¼ cup soaked mesquite or apple wood chips (see Find Me, right) on a piece of heavy-duty foil. Close the foil to form a pouch. Poke 4-5 holes in top of pouch.
Place chicken, corn and oil in a large bowl and toss to coat. Combine sugar, paprika, 2 tsp sea salt flakes and 1 tsp black pepper in a small bowl. Sprinkle over the chicken mixture. Cook chicken mixture on the lit side of the barbecue, turning occasionally, for 6 mins or until charred all over. Transfer to a plate.
Place the foil pouch directly on lit barbecue burner. As pouch begins to smoke, place the chicken and corn on the unlit side of the barbecue. Cook, covered, for 15 mins or until the chicken is cooked through and corn is tender. Transfer the chicken to a plate and set aside for 5 mins to rest. Cut the corn in half crossways. Place in a large bowl with butter and toss to coat. Cook cut sides of lemons on lit side of barbecue for 1 min or until slightly caramelised.
Meanwhile, to make the hot sauce, place chilli, garlic, vinegar, ¾ cup (185ml) water, sugar and 1 tbs salt in a medium saucepan. Bring to the boil. Reduce heat to low. Cover and cook for 20 mins or until chillies are soft. Drain chillies and garlic, reserving cooking liquid. Transfer chillies and garlic to a food processor with ¾ cup (185ml) reserved cooking liquid. Process for 1 min or until smooth. Strain through a fine-mesh sieve into a bowl. Season. Add a little more reserved cooking liquid to thin, if necessary.
Transfer the chicken to a serving platter with the corn. Top with spring onion curls. Serve with the hot sauce and cheesy damper rolls.