Angel Hair with Avocado Corn Cream

2 cups chicken stock, boiling -- more as needed

1 cup corn kernels -- from two ears corn

1 avocado -- peeled and seeded

2 tablespoons chopped chives

1 teaspoon lemon juice

4 tomatillos -- parboiled

1 jalapeno -- seeded and chopped

1 tablespoon olive oil

salt and pepper -- to taste 1 pound angel hair pasta -- cooked al dente

1/2 cup freshly grated Parmesan cheese -- for topping

Put all ingredients except the pasta and cheese in a blender, beginning with two cups of stock and adding more as needed, up to three cups total. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss, and serve with Parmesan cheese.