Bring a large pot of water to a boil and salt it generously. Add your pasta of choice and cook until al dente. While the pasta cooks, we’ll start on the sauce. Before draining, reserve 1.5–2 cups of the starchy pasta water.

In a large skillet over medium heat, add a drizzle of olive oil and 2 tablespoons of butter. Once melted, add the chopped white and light green parts of the green onions and the sliced garlic. Sauté for 1–2 minutes until softened and fragrant.

Add in the corn and continue to stir, seasoning with salt and pepper to your liking, for about 2-3 minutes. You want the corn to get some golden colour.

Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Let it reduce for about 4–5 minutes.

Transfer most of the corn mixture to a blender with 1 cup of the reserved pasta water and blend until smooth. Set aside a bit of the corn mixture to stir back in at the end for texture.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat and let it brown slightly (about 1–2 minutes). Pour in the blended corn sauce and stir in the grated parmesan until smooth and creamy.

Add the cooked pasta straight into the sauce and toss to coat. Use more pasta water as needed to loosen the sauce.

Stir in the reserved corn and the shredded rotisserie chicken, making sure everything is warmed through.