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Season drumsticks with barbecue rub, and kosher salt and black pepper. Cook, partially covered, in canola oil in a large skillet over medium-high heat, turning occasionally, until cooked through, 14 to 16 minutes. Reduce heat to low and brush with barbecue sauce. Cook, turning, until evenly coated, 1 to 2 minutes.
Meanwhile, cook onion and red bell pepper in butter in a large skillet over medium heat until tender, 2 to 4 minutes. Add frozen corn kernels, edamame, and chicken stock. Cook until tender, 4 to 6 minutes. Stir in fresh chives. Season with kosher salt and black pepper. Serve with cornbread.