Step 1

Bring a large pot of water to a boil over high heat. Add the bucatini and cook according to package directions until al dente. Scoop out and reserve 2 cups of pasta water, then drain. Set pasta aside while you make the sauce.

Step 2

Return the large pot to the stove and set over medium heat. Add the butter. When melted and foamy, add 2 1/2 cups of corn kernels, red pepper flakes, and 1 teaspoon kosher salt. Cook, stirring occasionally, until kernels are bright yellow, about 3 minutes, then add 1 1/2 cups of the pasta water. Simmer for 5 minutes, then remove from heat. Use an immersion blender to purée the corn mixture until creamy and mostly smooth.

Step 3

Add the bucatini to the pot and use tongs to toss with the sauce. Taste and adjust seasoning; if too thick, add remaining pasta water as desired.

Step 4

To serve, transfer the saucy pasta to a platter. Sprinkle with remaining (raw) corn kernels, then gently break the burrata into several pieces over the pasta. Garnish with freshly ground black pepper and fresh chives. Serve immediately.