📖 Instructions

1. Start by grilling the corn. Preheat your grill to medium-high heat. Remove the husks and silk from the corn. Brush the corn with olive oil and season with salt and pepper. Grill for about 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender. Let the corn cool slightly, then cut the kernels off the cob.
2. While the corn is grilling, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
3. While the pasta is cooking, heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and crispy. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan. (If you don't have chorizo, you can use andouille sausage as a substiute)
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute more.
5. Pour in the white wine (if using) and cook until reduced by half, about 2 minutes. Stir in the heavy cream and bring to a simmer.
6. Add the grilled corn and cooked pasta to the skillet. Toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.
7. Stir in the Parmesan cheese and season with salt, pepper, and red pepper flakes to taste. Add the cooked chorizo back to the skillet and toss to combine.
8. Serve immediately, garnished with fresh parsley and a sprinkle of extra Parmesan cheese.