Step 1

Heat the butter in a large pot over medium-low heat until melted. Add the shallots and garlic, and cook until softened, 3 or 4 minutes.

Step 2

Add the corn, and cook until it starts to soften, 2 or 3 minutes. Season lightly with salt and pepper.

Step 3

Add the orzo, and stir to coat it in the butter. Add about 1 cup chicken broth, and cook, stirring frequently while scraping the bottom of the pan, until most of the liquid is absorbed, about 5 minutes.

Step 4

Add another 1 cup broth, and continue to cook, stirring frequently while scraping the bottom, until most of the liquid is absorbed, about 5 minutes.

Step 5

Repeat with the last 1 cup broth, and cook until the orzo is al dente, most of the broth has been absorbed, and the mixture has a loose, stew-y risotto texture, 15 to 20 minutes. Maintain a simmer (not a full boil) throughout this process so the pasta cooks gently and the liquid doesn’t all cook off before the pasta is able to absorb it and cook through.

Step 6

Reduce the heat to low, and stir in the mascarpone and Pecorino Romano. Season with salt and pepper.

Step 7

Garnish with more Pecorino Romano, a pinch of chile flakes, and a drizzle of extra-virgin olive oil, and serve.