Corn, Ceci & Calabrian Chile Rigati

Bring the water to a vigorous boil in a 6-8 qt. pot. Add 2 teaspoons kosher salt (reserve remaining) and pasta. Reduce the heat beneath the pot to medium to maintain a gentle boil and cook pasta until al dente, typically 10-12 minutes. When done, reserve 1/4 c. pasta water (in case needed later) and drain.

Meanwhile, coat the husked ears of corn in 1 tablespoon olive oil and heat an extra-large sauté pan or skillet over medium heat. Place the oil-coated ears of corn in the dry pan and partially cover the pan to allow some steam to build. Let the corn sizzle and sear on one side undisturbed for approximately 2 minutes. Then turn and let sizzle and sear on the remaining sides (roughly 2 minutes per side) until fully cooked and lightly charred in spots. When done, remove the ears of corn from the pan and set aside to cool slightly. Reduce the heat beneath the pan to low.

Add the remaining 1 tablespoon olive oil and chickpeas to the pan. They should immediately sizzle (if not, increase the heat beneath the pan slightly). Let sizzle and sear for 3-4 minutes (stirring occasionally) until lightly charred in spots. Then add the thinly sliced garlic, Calabrian chiles, and 1/2 teaspoon salt (reserve remaining salt). Stir to combine and let cook for 1-2 minutes until the edges of the garlic begin to brown slightly. Then add the stock or broth and let simmer for 5 minutes. The broth should thicken slightly and reduce by about half.

Finally, add the cooked pasta and up to 1/4 cup pasta water (if needed) to the pan with the chickpeas, chiles, and garlic. Stir to combine. Then cut the corn kernels from each of the cobs (see TIP B for two easy methods) and add them to the pan. Discard the cobs and turn off the heat beneath the pan. Stir in the remaining 1/2 teaspoon salt, grated Pecorino Romano cheese, and chopped mint (if using). Transfer the pasta mixture to a large serving platter or bowl and enjoy!