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Get some water boiling, and then our prep.
Chop some green onions, separating the white parts from the darker green parts.
Slice the corn off the cob and slice up some garlic as well.
Olive oil goes into a pan over medium, along with two knobs of butter.
Let this melt, and then add in the light parts of the green onion and the sliced garlic. Soften for a minute or two, and then in goes the corn seasoning with some salt and pepper, and let this get a little bit golden.
Grab some white wine, I like a chardonnay for this, and then deglaze with about a half a cup.
While that reduces, you can salt your boiling water and add in your pasta. Save some of the corn on the side.
Then we're gonna take the rest over to the blender with a cup of the starchy pasta water, and then blend it up till it's nice and smooth.
Back in the same pan, brown two more knobs of butter, and then add your corn sauce.
Back in, stir, and the al dente pasta goes in along with another cup of the pasta water, a cup of grated parm, and then you have this super silky sauce right here.
Back In with the extra corn you reserved, some rotisserie chicken. Stir, and we're ready to plate up.
Garnishing with the tops of the green onion, red pepper flakes, more parm and black pepper.