In a small saucepan, bring ¼ cup (60 ml) of the water to a boil with the brown sugar and salt. Stir until the sugar has dissolved. Transfer to a large bowl. Add the pepper, bay leaf and the remaining water (1 ¾ cup /440 ml). Let cool completely.
Place the chicken cutlets in the brine. Place a plate on the chicken to create a weight and keep them completely submerged. Refrigerate for 30 minutes or overnight.
Meanwhile, in a saucepan over medium heat, soften the onion and garlic in the butter. Add the corn, cream, and milk. Continue cooking for 15 minutes or until the corn is tender.
In a food processor, purée all the ingredients. Season with salt and pepper. Transfer into a bowl and refrigerate for 30 minutes.
In a large bowl, combine all the ingredients. Set aside.
Preheat the grill, setting the burners to high. Oil the grate.
Drain the chicken cutlets. Pat dry with a paper towel. Grill the cutlets for 2 minutes on each side or until cooked through. Cut the cutlets in half, if needed. Grill the buns, if desired.
Spread the creamed corn on the buns and add the chicken. Garnish with the coleslaw, to taste. Close the buns.