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1
Bring a large pot of water to boil over medium heat.
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2
Salt the water, add the pasta and cook to al dente.
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3
Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat.
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4
Add the bacon and cook for a few minutes until rendered and crisp.
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5
Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears.
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6
Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon.
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7
Add the shallots and red pepper and liberally season with salt and pepper, to taste.
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8
Cook until the vegetables are tender, 5-6 minutes.
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9
Add the remaining corn and half-and-half to a food processor and puree until smooth.
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10
Pour the stock or wine into the corn and vegetables and simmer over low heat for a minute to reduce.
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11
Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken.
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12
Add the hot sauce or cayenne and season with salt and pepper, to taste.
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13
Drain the pasta and add it to a large serving bowl.
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14
Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss.
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15
Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
