Make Cilantro Chimichurri

1. Zest 1 large lime and set aside for the sauce, then juice (you should have about 2 tablespoons for the chimichurri)
2. In a blender or food processor, add 1 cup packed cilantro leaves & tender stems, ¼ cup flat-leaf parsley, 1 chopped small shallot, 1 chopped garlic clove, 1 chopped serrano pepper, 2 tablespoons fresh lime juice, 1 tablespoon red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon ground cumin. With the motor running, slowly drizzle in ⅓ cup extra-virgin olive oil until loose and spoonable. Taste and add a pinch more salt or a splash of vinegar if needed. Set aside to let the flavors meld.

Make Pasta & Corn

1. Bring a large pot of water to a boil and salt generously (about 1 tablespoon per quart). Add 1 pound rigatoni and cook until just shy of al dente, according to package directions. Reserve 1 cup of the pasta water, then drain.
2. Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of neutral oil. When the butter’s foaming subsides, add the corn in an even layer with a pinch of salt. Cook undisturbed about 4 minutes to brown, then stir occasionally for 2 to 3 minutes until cooked through. Transfer corn to a bowl.

Make Tom Yum Cream Sauce

1. Optional: If using fresh corn, scrape the cobs with the back of a knife to release the starchy “corn milk” and set aside.
2. Return the skillet to medium heat and melt 1 tablespoon unsalted butter. Stir in 1 minced shallot and 2 cloves garlic minced and cook until fragrant, about 1 minute. Add 2 to 3 tablespoons tom yum paste and sauté for 30 seconds to bloom.
3. Pour in 1 can (13.5 oz) full-fat coconut milk, ¾ cup heavy cream, reserved corn “milk” if using, and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer (don’t boil), then stir in 1 teaspoon fish sauce, zest from one lime, ½ teaspoon kosher salt, and ½ teaspoon pepper. Simmer for 4 to 6 minutes until slightly thickened.

Assemble 

1. Reserve some of the sautéed corn for garnish. Add the remaining corn and the drained pasta to the skillet. Toss to coat, adding the reserved pasta water 1 tablespoon at a time as needed until the sauce coats the pasta, about 1 to 2 minutes. Taste and adjust with more salt, fish sauce, or tom yum paste for heat and depth.
   
2. Divide the pasta among bowls and drizzle generously with cilantro chimichurri. Top with reserved corn and a sprinkle of crushed red pepper flakes, if using.