If using corn cobs, run a knife down from top to bottom to remove the corn kernels.
Tip the olive oil into a large frypan and turn heat onto medium-high. Add the corn kernels, spring onions, chilli, garlic and chorizos and cook, stirring, until chorizo is starting the crisp on the edges. Remove from the heat.
Meanwhile cook the orecchiette in plenty of boiling salted water as per packet instructions. Drain, reserving half a cup full of the pasta cooking water.
Put the frypan back onto the heat and add the drained pasta, half the reserved cooking water and parsley. Cook over medium heat for a couple of minutes, stirring everything together. If the mix is a little dry, add more water. The starch in the water will help the pasta create a sauce. Taste and season with salt and pepper and stir again.
Remove from the heat, squeeze in the lemon juice and tumble in the chopped avocado and carefully stir to combine. Top with grated parmesan cheese and serve.
