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In a large skillet over medium-high heat, add the corn kernels and cook, stirring occasionally, until lightly browned, about 6-8 minutes. Transfer half of the corn to a blender and blend until smooth.
Add the sliced scallion whites to the skillet and cook, stirring, until softened, about 2 minutes. Season with salt and pepper.
Meanwhile, in a large pot, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Return the skillet with the corn to medium heat. Add the butter and let it melt, then add the blended corn. Stir well to combine. Add the pasta and toss to coat, adding pasta water as needed to loosen the sauce.
Remove the skillet from heat and stir in half of the grated pecorino Romano cheese. Divide the pasta among plates or bowls.
Top with the remaining corn kernels, sliced scallion greens, sliced chilies, and the remaining grated pecorino Romano cheese. Serve hot.
Enjoy!