Smoky Corn Chipotle Fettuccine

Bring a large pot of salted water to a boil over high heat. Once boiling, cook fettuccine noodles according to package instructions. Just before pasta is done, carefully scoop out 3/4 cup of the pasta cooking water and set aside. Drain the cooked pasta and set aside.

While your pasta cooks, place the sweet corn kernels in a dry large skillet over medium-high heat. Allow the corn to sit for a few minutes without stirring, then give it a stir and let it sit again. Repeat this process until the corn is nicely browned. Once browned, set aside.

Next, in a separate saucepan over medium-low heat, melt the unsalted butter. Add the minced garlic and cook until soft and fragrant, about 2 minutes. Be mindful not to burn the garlic.

Sprinkle the cooked garlic with all-purpose flour, stirring well to combine. Continue cooking for a minute until flour has absorbed the butter.

Slowly whisk in the whole milk, half and half, and salt, followed by the saved pasta cooking water. Continue whisking until your sauce is smooth and well combined.

Remove the sauce from the heat and stir in the Greek yogurt and chopped chipotle pepper. Return the skillet to low heat if needed, to help the yogurt incorporate into the sauce.

In a large pot or serving dish, toss together the cooked pasta, roasted corn and the prepared sauce. Stir well until every strand of pasta is covered in sauce.

Before serving, add additional Greek yogurt if needed, to achieve your desired sauce consistency. Sprinkle generously with chopped fresh cilantro and serve immediately.