How to Make It
Cook pasta in salted water according to package directions. Drain pasta, reserving 1 1/2 cups cooking water.
Heat 1 1/2 tablespoons of the butter and 1 tablespoon of the oil in a large Dutch oven over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 6 minutes. Transfer mushrooms to a plate. Repeat process with remaining butter, oil, and mushrooms. Return mushrooms to Dutch oven. Add corn; cook, stirring often, until corn is tender, about 5 minutes. Add cream cheese, half-and-half, thyme, salt, and pepper. Cook, stirring constantly, until cream cheese is melted and mixture is smooth. Add pasta, and stir to combine. Stir in reserved cooking water, 1/4 cup at a time, until sauce reaches desired consistency. Discard any remaining cooking water.
Top servings evenly with chives.