Remove the skin from the chicken thighs and discard the skin. Place the chicken in a dutch oven or large pot with the 5 cups of water, soy sauce, ginger, and garlic. Bring to a boil over medium-high heat then place a lid on the dutch oven and reduce the heat to medium-low. Simmer, covered, over medium-low for about 40 minutes or until chicken is tender.
Transfer the chicken to a plate leaving the liquid in the pot over medium-low heat. Use two forks to shred the chicken meat, discarding the bones. Stir the shredded chicken and corn into the pot.
In a small bowl stir together the cornstarch and 2 TBSP of water until the cornstarch has dissolved. Stir the mixture into the pot until thoroughly combined and continue to cook over medium-low heat, stirring occasionally, for about 15 minutes.
Slowly pour the beaten eggs in on one side of the pot while continually stirring.
Take the pot off the heat and season the soup with salt & pepper to taste. Sprinkle with the sliced green onion and serve.
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