In a large pot bring 5 quarts salted water to a boil. Meanwhile, husk the corn and remove the silky threads. Using a sharp knife, cut out any blemishes. Add the corn to the boiling water. As soon as the water returns to a boil, turn off the heat, cover the pot and let stand for about 5 minutes. With tongs remove the corn from the water and set it aside until it is cool enough to handle. Then using a sharp knife, cut off the kernels and set them aside in a warm serving bowl. Bring the water back to a boil. Add the pasta and cook until al dente. Drain the pasta and transfer it to the bowl with the corn kernels. Add the butter and chives (or green onions) and season to taste with salt and pepper. Toss well and serve at once.