1. Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set pasta aside.

2. In the same pot or a skillet, melt 1 tbsp of butter over medium heat. Add the sweet corn and sauté for 4–5 minutes until it begins to brown slightly. Remove from heat and set aside.

3. In a clean skillet over medium-low heat, pour in the heavy cream and let it warm gently. Stir in Parmesan cheese, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Simmer and stir until smooth and creamy. Add the sautéed corn back in and mix well. If the sauce is too thick, loosen it with a splash of reserved pasta water.

4. Toss the cooked rotini into the skillet with the Alfredo corn sauce. Coat the pasta thoroughly. Reduce heat to low to keep warm while you prepare the chicken.

5. Heat olive oil and butter in a non-stick skillet over medium-high heat. Add minced garlic and cook until fragrant (about 30 seconds). Add cubed chicken, chili garlic sauce, paprika, salt, and pepper. Sear for 7–9 minutes, turning occasionally, until the chicken is cooked through and slightly caramelized.

6. Plate a generous scoop of creamy Cajun corn Alfredo twists alongside the chili garlic butter chicken bites. Garnish with chopped green onions and fresh parsley.