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1
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.
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2
Drain and return to the pot.
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3
While the pasta is working, position a rack in the middle of the oven and preheat the broiler.
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4
Place a small bowl upside down in a large bowl.
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5
Stand each ear of corn on the small bowl and scrape down the kernels.
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6
Heat a skillet over medium-high heat.
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7
Add a drizzle of EVOO and the bacon and cook until crisp.
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8
Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
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9
Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally.
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10
Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper.
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11
Cook, stirring occasionally, until softened, 8 to 10 minutes.
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12
Meanwhile, melt the butter in a medium saucepan over medium heat.
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13
Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper.
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14
Cook until the sauce coats a spoon thickly; lower the heat to low.
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15
Stir in the parmigiano-reggiano.
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16
Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together.
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17
Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3 to 5 minutes.
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18
Serve immediately.
