In a small bowl combine ¼ cup of the coconut milk and the curry powder. Stir with a fork to fully mix together.
In a wok or large, heavy pan, add the vegetable oil over medium-high heat. When the oil is hot, add the shallots, ginger, garlic and onion; sauté until the onions are translucent.
Add the moistened curry powder, reduce the heat to low, and stir to combine all the ingredients. Allow the curry to become warm and fragrant, stirring occasionally (approximately 10-15 minutes).
Add the chicken and toss to coat in the curry. Add the remaining coconut milk and sugar, and simmer over medium heat for 20 minutes. Stir occasionally.
Add the fresh corn kernels and simmer for 5 additional minutes. Salt to taste if needed. Serve or refrigerate in a sealed container for up to 4 days.