Creamy Corn-and-Spinach Pasta | Dinners | Umami

Ingredients

• 2 large ears corn, shucked
• Kosher salt and freshly ground pepper
• 12 ounces campanelle, orecchiette, or other short pasta
• 3 tablespoons unsalted butter
• 1 bunch scallions, white and light-green parts thinly sliced (¾ cup), dark-green tops thinly sliced on the bias
• 5 ounces baby spinach
• 2 ounces cream cheese, room temperature
• 1 ounce Pecorino Romano, finely grated (¼ cup), plus more for serving