In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes and seafood stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Stir in the heavy cream, milk, corn, thyme, salt, black pepper, and cayenne pepper (if using). Cook for another 5 minutes, stirring occasionally.

Gently fold in the mixed seafood and simmer for 5-7 minutes, or until the seafood is cooked through and opaque.

Taste and adjust seasoning if necessary. Remove from heat and let sit for a few minutes before serving.

Serve hot, garnished with fresh parsley.