1. Remove and discard skin from chicken thighs. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over both sides of chicken. Coat large nonstick skillet with vegetable-oil cooking spray; heat over medium-high heat. Add chicken; saute until browned, 3 to 4 minutes each side. Remove chicken to plate.
2. Add onion, green pepper and garlic to skillet; saute 3 minutes. Stir in chili powder, cinnamon and cloves; saute 1 minute. Return chicken with any accumulated juice from plate to skillet along with tomatoes, peanut butter, cocoa powder, raisins and remaining salt and pepper. Bring to boiling; cover. Reduce heat; simmer 25 minutes, until chicken is cooked through, stirring occasionally and turning chicken over halfway through.
3. Meanwhile, prepare the white rice following the package directions, using about 1-1/2 cups water. Stir the corn into the cooked rice; heat through. Serve chicken mole with rice. Garnish with scallions.