1. Cut the chicken into bite-sized pieces and pat dry. Toss with olive oil, Cajun seasoning, salt, and pepper. Set aside to marinate while boiling pasta.

2. Bring salted water to a boil. Cook rotini until al dente. Drain and reserve 1/4 cup of pasta water.

3. Heat a cast iron skillet over medium-high. Add butter and sear the chicken bites until blackened and fully cooked. Set aside and cover.

4. In a saucepan, melt butter and sauté garlic until fragrant. Stir in heavy cream and simmer 2 minutes.

5. Add parmesan cheese gradually, whisking until smooth. Stir in pasta water for a creamy consistency.

6. Fold in roasted corn, then add cooked pasta. Toss gently to coat everything.

7. Plate pasta, top with crispy chicken bites, and sprinkle parsley for garnish. Serve hot.