Bring a large pot of water to a boil over high heat. Add the bucatini and cook according to the package directions.

Reserve 1 ½ cups of pasta water, then drain. the pasta. Set pasta aside while you make the sauce.

Return the large pot to the stove over medium heat. Add the butter. When melted and foamy, add about ¾ of the corn kernels, along with the chili flakes, and 1 teaspoon kosher salt. Cook, stirring occasionally, until kernels are bright yellow, about 3 minutes.

Add the pasta water to the corn. Simmer for 5 minutes, then remove the pot from heat. Using an immersion blender (or a regular blender), purée the corn mixture until creamy and mostly smooth.

Add the bucatini to the pot and toss to coat with the sauce. Taste and adjust the seasonings.

To serve, transfer the pasta to a platter or large bowl. Sprinkle it with the remaining raw corn kernels.

Gently break the burrata into several pieces over the pasta. Garnish with freshly ground black pepper and fresh chives.

Serve immediately.