Take off the kernels from the cobs. using a sharp knife.

In a large skillet with high sides, cook the bacon over medium-high heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside, patting with paper towels.

Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon.

Wipe out the skillet.

Add the orzo and cook until lightly toasted, 1 minute, stirring often.

Add the broth and 2 cups water and bring to a simmer.

Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes.

Stir in ricotta until it all gets creamy and melty.

Stir in the cooked corn kernels, bacon, basil, and chile sauce.

Serve topped with more basil.

EAT IT!