2 ears of corn, shucked, or 1 cup frozen corn kernels
4 tbsp. butter
1 bunch scallions, chopped
1 stalk celery with leafy top, finely chopped
2 jalapeño chiles, finely chopped
2 tbsp. fresh thyme, chopped
3 cloves garlic, finely chopped or grated
1 bay leaf
Salt and pepper
2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat
1 tbsp. Old Bay seasoning
2 tsp. Frank’s RedHot or other hot sauce
1 lb. fusilli
1 ½ cups Monterey Jack or Pepper Jack
1 ½ cups shredded yellow cheddar
1 tbsp. plus 1 1/2 tsp. cornstarch
1 can (12 oz.) evaporated milk
Bring a large pot of water to a boil for the pasta.
Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.
In a large skillet, melt 2 tbsp. butter over medium-high heat. When it foams, add the scallions, celery, chiles, thyme, garlic, bay leaf, and corn; season with salt and pepper. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the crabmeat, Old Bay, and hot sauce.
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions.
In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk.
Drain the pasta and return it to the pot. Add the remaining 2 tbsp. butter and the cheeses. Toss the pasta over medium heat until the cheeses melt and the sauce is blended, 1 to 2 minutes. Mix in the vegetables and crabmeat; season.