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In a large pan, cook the diced pancetta until it becomes golden and crispy. Once done, remove it from the pan and set it aside.
Using the rendered fat from the pancetta, sauté the diced onion and minced garlic in the same pan until they are softened.
Remove the kernels from the corn and set them aside. Use the corn cobs to prepare a stock by simmering them in water.
Cook the ditalini pasta in the corn stock until it reaches al dente, then drain it, making sure to reserve some of the stock.
In the pan with the onions and garlic, combine the cooked pasta, frozen peas, heavy cream, and corn butter, stirring everything together.
Add the reserved corn stock as needed to achieve a creamy sauce that coats the pasta.
Gently fold in the crispy pancetta and season with turmeric and additional corn butter to taste.
Serve the dish hot.