Before starting, preheat the oven to 425˚F.Wash and dry all produce.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Once tender, use a slotted spoon to transfer potatoes to an unlined baking sheet, then set aside in the fridge. (NOTE: Keep the pot of water! We'll use it to cook corn in step 4!)Cover pot and return to high heat.

Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle 2 1/2 tsp (5 tsp) BBQ Seasoning over top, then massage into chicken.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to another unlined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.**

Meanwhile, halve radishes, then cut into 1/4-inch half-moons. Thinly slice chives.Husk corn, then cut in half.Add room-temp butter, half the chives, remaining BBQ seasoning, salt and pepper to a small bowl. Stir until well combined. Set aside.

Return the large pot (from step 1) to high. Once water is boiling, add corn. Cover and bring to a boil over high, 3-4 min. Using tongs, transfer corn to a paper towel-lined plate.

Add radishes, potatoes, creamy horseradish sauce and remaining chives to a large bowl. Season with salt and pepper, then toss to combine.

Divide dry-rubbed BBQ chicken, potato salad and corn between plates. Dollop chive butter over corn.