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Bring a medium pot of water to a boil.
Gently lower in the eggs and boil for 6–7 minutes for jammy centers.
Add fresh ramen noodles during the final 2–3 minutes of egg cooking.
Drain everything together and transfer eggs immediately to cold water. Set noodles aside.
Heat a skillet over medium-high heat.
Add corn in a single layer.
In the same pan, add sesame oil and add spinach and cook 1–2 minutes until just wilted but still bright green.
Cook both for 1–2 minutes until the corn is lightly seared and the spinach is just wilted but still bright green.
Season lightly with salt and remove from heat.
Heat a pot to medium heat.
Add butter and miso into the pan and let the miso bloom for 1 to 2 minutes.
Add chicken stock to the miso and stir until everything is dissolved.
Add soy sauce and remove the broth from the heat.
Divide noodles between two bowls and ladle hot miso broth over the top.
Peel eggs, slice in half, and add to bowls.
Top with seared corn, seared spinach, nori strips, and a drizzle of chili oil.
Serve immediately.