Bring a large pot of salted water to a boil. Add the corn and cook until slightly softened, 3-4 minutes. Transfer the corn to a cutting board and when it cools, cut the kernels off. Bring the water back to a boil so that it will be ready when you’re ready to drop the pasta in.

Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove the pancetta from the pan and set aside in a bowl. Add the shallot and garlic to the drippings in the pan and cook 2-3 minutes until softened. Add the corn and season the mixture with salt and pepper. Turn the heat up to high and add the wine. Cook until liquid is reduced, 3-4 minutes. Add the chicken stock and cook until partially reduced, 5-6 minutes more. Lower the heat to medium and stir in the crème fraiche, lobster and chives. Cook another minute or two until lobster is heated through.

Cook the pappardelle in the boiling water according to package directions. Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta to the pan with the sauce along with the cheese and the cooked pancetta. Toss all of the ingredients together and cook another 2-3 minutes to meld all of the flavors. Add some of the reserved pasta water as needed to thin the sauce to desired consistency. Season the dish with salt and pepper to taste.

Pour into a serving dish and garnish with reserved chives. Serve immediately.