Add the canned tomatoes and their juices, breaking them up with your hands. Add the chicken stock, thyme, salt and hot pepper (to your taste). You can throw in the whole thyme sprigs and retrieve them when the stew is done. Bring the mixture to a boil, then allow the tomatoes to simmer on low heat for at least 20 minutes to consolidate the flavors.
Barely cut the stem ends off the whole okra pods, then slice the okra into 3/4 inch rounds - no need to cut the pointed tips off. Add the okra to the stewed tomatoes and cook on simmer until tender (15 minutes or so). Adjust the amount of liquid by adding chicken stock if needed.
Shave the corn from the cob (if fresh), and add it for about the last 5 minutes of cooking.
Adjust seasonings and serve.