In a small saucepan, bring the chicken stock and saffron to a boil. Lower the heat and simmer to reduce by one-third while you continue cooking. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
While the pasta is working, place a small bowl upside down in a large bowl. Set an ear of corn on the small bowl and, using a sharp paring knife, scrape the corn kernels off the cob, collecting them in the large bowl. Repeat with the remaining ears. In a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Melt the butter into the oil and when it foams, add the corn. Cook the corn until browned, 5 to 6 minutes. Add the chile, shallots and garlic; season with salt, pepper and the thyme. Cook, stirring, for 2 to 3 minutes. Stir in the flour for 1 minute; add the lemon zest. Pour in the wine to deglaze. Stir in the saffron stock and bring to a bubble. Stir in the cream, a couple of slow turns of the pan, then lower the heat to a simmer.
Stir the cheese into the sauce. Add the pasta and toss with the sauce for 1 to 2 minutes, using a little of the reserved pasta cooking water to mix. Top with more cheese and the parsley.