Creamy Corn Miso Pasta

Bring a medium pot of salted water to a boil over high. Cook pasta according to package directions for al dente; drain, reserving 1 cup of the cooking water.  Set both aside separately.

While water is coming to a boil, place corn on a cutting board and use a sharp chef’s knife to remove kernels from cobs. Place kernels in a medium bowl. Using the back of a knife or a spoon, scrape cobs over bowl to extract any excess corn and corn milk; set aside. Melt butter in a large skillet over medium. Add onions; cook, stirring occasionally, until translucent, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add corn, along with any corn milk; cook, stirring occasionally, until just beginning to soften and mixture appears dry, about 3 minutes. Add water; cook, stirring frequently, until most of the water evaporates and corn is tender, 3 to 4 minutes. Remove from heat and transfer 1/2 cup of the corn mixture to a small bowl; set aside. Transfer remaining corn mixture to work bowl of a food processor; do not wipe skillet clean.  Process corn in food processor until finely chopped and almost smooth, about 20 seconds. Add 1/4 cup of the reserved corn mixture and pulse 2 more times. Set aside.

Heat processed corn mixture in reserved skillet over medium until warmed through, about 1 minute. Whisk in miso and 1/2 cup of the reserved cooking water until combined. Add gochugaru flakes, drained pasta, and 3 tablespoons of the chives into corn mixture and gently stir until pasta is coated in a creamy sauce, about 1 minute. Remove from heat; stir in Parmigiano-Reggiano and remaining 1/2 cup cooking water, 1 tablespoon at a time until pasta is coated and creamy. Stir in lemon juice; add salt to taste (if needed) and divide pasta mixture evenly among 4 bowls, and top evenly with remaining 1 tablespoon chives, reserved 1/4 cup corn mixture, and sprinkle with additional Parmigiano-Reggiano. Serve immediately.