1. Season chicken thighs with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden and fully cooked. Remove and set aside.

2. In the same skillet, melt butter over medium heat. Add garlic and red chili flakes. Sauté until fragrant.

3. Return the chicken to the skillet and toss in the garlic chili butter. Let it caramelize slightly before removing from heat.

4. Cook pasta according to package instructions. Reserve 1 cup of pasta water and then drain.

5. In another skillet, sauté corn with a bit of butter. Add heavy cream and Cajun seasoning. Let simmer.

6. Stir in Parmesan cheese and loosen the sauce with reserved pasta water if needed.

7. Toss cooked pasta in the sauce until well-coated.

8. Serve pasta topped with chili garlic butter chicken. Garnish with fresh herbs or more cheese.