• Bring a large pot of salted water to a boil. Wash and dry produce. • Drain and rinse corn; pat dry with paper towels. Peel and mince garlic. Mince chives. Quarter lemon. • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 ½ cups pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn and paprika; cook, stirring occasionally, until corn is lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with ¼ tsp sugar (½ tsp for 4 servings), salt, and pepper. • Turn off heat; transfer corn to a large bowl. Wipe out pan.

• Heat same pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the shrimp).

• Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Season all over with salt and pepper. • Heat pan with reserved bacon fat over high heat. Once pan is very hot, add shrimp. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes. • Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Remove pan from heat; let cool for 1 minute.

• Return same pan to medium-high heat. Add garlic; cook until fragrant, 30 seconds. • Whisk in 1 cup reserved pasta cooking water (1 ½ cups for 4 servings), cheese roux, and stock concentrate. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese until thoroughly combined.

• Add drained spaghetti, half the Parmesan (save the rest for serving), and 2 TBSP butter (4 TBSP for 4 servings) to pan with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. (TIP: If needed, stir in more pasta cooking water a splash at a time.) Taste and season with salt and pepper.

• Roughly chop bacon. • Stir shrimp, half the bacon, half the corn, half the chives, and juice from half the lemon into pan with pasta.  • Divide pasta between plates. Top with remaining bacon, remaining corn, remaining Parmesan, remaining chives, and chili flakes to taste. Squeeze juice from remaining lemon over top to taste. Serve. ***Shellfish is fully cooked when internal temperature reaches 145°.*** ***Pork is fully cooked when internal temperature reaches 145°.***