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1. Bring a pot of generously salted water to a
boil. Add pasta; cook, stirring occasionally,
until pasta is tender to the bite. Drain pasta,
reserving 2 cups cooking water.
2. Meanwhile, melt butter in a large pan over
medium-high heat. Add garlic and mushrooms and
cook, stirring, until mushrooms just begin to
brown, about 2 minutes. Add corn and chiles and
cook until chiles begin to soften, 2 to 3 minutes.
Season with salt and pepper.
3. Add pasta and 1 1/2 cups reserved cooking water
to corn mixture and toss until liquid is absorbed.
Shut off heat. Coarsely crumble feta over pasta
and toss, adding more cooking water if necessary
to make a very thin sauce.
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