Cut the corn off the ears. Place the corn kernels in a large nonstick skillet over medium high heat with no oil or butter. Let the corn sit for a few minutes without stirring until the outside gets roasty-looking.

Cook the pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.

Melt the butter in a small saucepan over medium low heat.

Add the garlic and saute until soft and fragrant, about 2 minutes. Do not burn the garlic.

Add the flour and stir for 1 minute to cook out the raw flour taste.

Whisk in the milk, half and half, salt, and corn water until the sauce is smooth. Finally stir in the Greek yogurt and the chipotle pepper.

Combine the sauce, pasta, and corn in one large pot. Add extra Greek yogurt or reserved pasta water to get the desired consistency for your sauce.

Sprinkle with cilantro or basil for serving.