remove the kernels from the corn cobs. Scrape the cobs with the back of your knife to make sure to get all the corny goodness. Add the cobs and milk with a little salt to a saucepot and allow to very lightly simmer for at least an hour. Strain and discard the cobs but keep the milk. Mix the milk into the kernels and their juices and puree as best you can. It might look like curdled milk at this point, but it’s just the remaining pieces of corn that won’t break down.

Get some salted pasta water boiling.

Cook the bacon and remove from the pan. Remove the excess bacon fat, leaving about a tablespoon. Add a tablespoon of butter to the bacon, then toss in the carrots and onions. Cook a good 15 minutes to lightly brown. Add the habaneros and garlic and cook 2 minutes. Pour in the corn mixture and stir, getting any browned bits off the bottom of the pot. Bring this mixture to a light simmer, then remove from heat. This would be a good time to drop the pasta. Once the pasta is cooked, stir the cooked bacon, cheese, and cilantro into the corn sauce, then stir in the pasta. Serve hot with some extra cilantro and cheese.