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Grill the corn, turning every 5 to 6 mins, until tender, about15 mins. When cool enough to handle, remove the kernels.
In a large pan, heat the butter over medium-high, add the corn and season with salt and pepper. Cook for 3 mins until softened. Stir in the flour and cook for 1 min. Reduce the heat to medium and add the cream. Simmer for 2 to 3 mins until the mixture thickens.
Pour half the mixture into a food processor. Blend until smooth. Pour the pureed mixture back into the pan and add milk, parmesan cheese and spinach. Cook over low heat until the spinach has wilted and the mixture is warmed through, about 5 mins. Season to taste with salt and pepper, and serve.
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