Part 1: Create the Mashed Potato Foundation

1. Boil the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold, salted water by at least an inch. Bring to a boil and cook for 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.

2. Drain and Dry: Drain the potatoes thoroughly in a colander. Return the empty pot to the low heat for about 30 seconds to evaporate any remaining moisture, then add the potatoes back to the pot. This step ensures your mashed potatoes are fluffy, not watery.

3. Mash to Perfection: Turn off the heat. Add the 6 tablespoons of softened butter, ½ cup of warmed heavy cream, and the garlic powder to the potatoes. Mash using a potato masher or a ricer until you reach your desired consistency. Add more warmed cream, a tablespoon at a time, if needed.

4. Season and Spread: Season the mashed potatoes generously with salt and pepper. Taste and adjust. Spread the mashed potatoes evenly in the bottom of a 9×13 inch baking dish. Set aside.

5. Preheat Oven: Preheat your oven to 400°F (200°C). A higher temperature is needed to re-crisp the chicken.

Part 2: Make the Velvety Chicken Gravy

1. Sauté Onion: In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Add the finely diced onion and cook for 3-4 minutes until softened and translucent.

2. Make the Roux: Sprinkle the ¼ cup of flour over the onions and stir constantly for 1-2 minutes until the flour is fully incorporated and has a slightly nutty aroma. This cooks out the raw flour taste and creates the thickener (roux) for your gravy.

3. Build the Gravy: Slowly pour in the 2 cups of warmed chicken broth, whisking constantly to prevent any lumps from forming. The mixture will begin to thicken.

4. Add Cream and Seasonings: Reduce the heat to low. Whisk in the ½ cup of heavy cream. Stir in the dried thyme, smoked paprika, and the generous teaspoon of black pepper. Let the gravy simmer gently for 3-5 minutes to allow the flavors to meld and the gravy to thicken.

5. Stir in Corn and Season: Remove the gravy from the heat. Stir in the 1 ½ cups of thawed sweet corn. Taste the gravy and season with salt. Remember that your chicken and mashed potatoes are already salted, so be careful not to overdo it.

Part 3: Assemble and Bake the Masterpiece

1. Layer the Gravy: Pour the finished chicken gravy evenly over the top of the mashed potato layer in the baking dish.

2. Add the Cheese (Optional): If using, sprinkle the 1 cup of shredded cheddar cheese evenly over the hot gravy. The cheese will begin to melt slightly.

3. The Crispy Chicken Topping: Arrange the pieces of cold, leftover fried chicken on top of the gravy and cheese layer. Leave a little space between the pieces to allow the hot air to circulate. Do not press them into the gravy; they should sit right on top.

4. Bake to Crispy Perfection: Place the casserole dish in the preheated 400°F (200°C) oven. Bake, uncovered, for 20-25 minutes. The casserole is done when the gravy is bubbling vigorously around the edges and the chicken skin is sizzling, deep golden brown, and exceptionally crispy.

5. Rest and Serve: Carefully remove the casserole from the oven. Let it rest for 5-10 minutes. This allows the gravy to set up slightly. Drizzle with hot honey if desired and serve immediately.