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1
Set a colander in the sink.
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2
Bring a large pot of generously salted water to a boil over high heat.
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3
Add the pasta and cook according to the package directions or until al dente.
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4
Meanwhile, start the sauce.
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5
Heat the oil in a large frying pan over medium heat until shimmering.
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6
Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes.
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7
Add the wine and thyme sprigs, bring to a simmer, and cook, stirring occasionally, until the wine has reduced by about three-quarters, about 4 to 5 minutes.
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8
Remove the pan from the heat and set it aside.
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9
When the pasta is ready, reserve 1/2 cup of the cooking water, drain, and return the pasta to the pot; set aside.
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10
To finish the sauce, return the frying pan to medium-high heat, add the corn, cream, and measured salt and pepper, stir to combine, and bring to a simmer.
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11
Place the reserved pot of pasta over low heat and pour in the cream-corn mixture.
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12
Add the measured cheese, chives, and half of the reserved pasta water and stir to combine.
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13
Cook, stirring occasionally, until the cheese has melted and the sauce has thickened slightly (itll be loose but will thicken more as it sits), adding more pasta water as needed.
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14
Taste, season with additional salt and pepper as desired, and serve immediately with the extra Parmesan on the side.
