To Make the Salmon:

1. Preheat the oven to 400°F (200°C). Line a small baking sheet with foil.
2. Rinse and pat dry the salmon. Rub with olive oil, honey, and blackened seasoning until well coated. Add minced garlic on top.
3. Place the salmon on the prepared baking sheet, cover with foil, and roast on the top rack for 15-20 minutes or until fully cooked and flaky.
4. Once cooked, use two forks to shred the salmon into large chunks. Set aside.

To Make the Chowder:

1. In a medium-sized Dutch oven or pot, melt butter over medium-high heat.
2. Add the chopped onion and minced garlic, sautéing until fragrant (1-2 minutes).
3. Stir in the flour, salt, black pepper, smoked paprika, thyme, blackened seasoning, and parsley until combined.
4. Add the cubed potatoes and stir well. Pour in the chicken stock and bring to a boil for 1-2 minutes, then reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
5. For a thicker soup, let the potatoes simmer an extra 10 minutes, allowing them to break down slightly.
6. Stir in the heavy cream and corn, followed by the grated sharp cheddar and mild cheddar. Stir frequently until the cheese is melted and the soup is creamy.
7. Gently add the shredded salmon chunks to the pot, stirring to combine.

Serve:

1. Ladle the chowder into bowls. Top with jalapeño slices, fresh thyme sprigs, and chopped scallions.
2. Serve immediately with a side of crusty bread for dipping, if desired.