Preparation
Step 1
Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add corn and 1/2 jalapeños season and cook, stirring until corn is well charred, 10 to 12 minutes. Transfer to a plate, and set aside.
Step 2
Heat remaining 1 tbsp oil in skillet over medium-high. Add 1/3 cup onion and remaining jalapeños. Cook, stirring often, until onions are softened, add panko and stir until browned, 2 to 3 minutes. Sit aside.
Step 3
In the same skillet melt butter over medium heat. Add remaining 1/3 cup of onion; cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook for 30 seconds, add flour and cook, whisking constantly, 1 minute. Whisk in milk, chicken cube and bring to a boil, whisking constantly, until mixture thickens into a creamy sauce, 2 to 3 minutes.
Step 4
Add cooking cream and mustard. and gradually fold in cheddar until melted. add remaining salt, remaining black pepper and lemon juice and whisk. Fold in half corn mixture into sauce and pasta. simmer for 5 minutes.
Step 5
Top with panko mixture and remaining corn mixture and serve.
