Whisk the heavy cream and Ranch dressing in a mixing bowl until well combined. Season with salt to taste. Taste and adjust the sauce's intensity by adding more Ranch as needed. I recommend keeping the flavor subtle.
For the corn:
Melt the butter in a large pot (I used a Dutch oven) over medium heat. Add the corn and cook for 5 minutes or until lightly browned. Stir occasionally. Season it with salt to taste. Transfer the corn to a bowl and set it aside.
For the pasta:
Return the pot to the burner and fill it with water; increase the heat to high and bring the water to a boil. Add the spaghetti and cook it according to package instructions until it is "al dente." It should be cooked through but still have a slight bite.
Strain the pasta and reserve 1/2 cup of the pasta water. Set the spaghetti aside. If you're going to come back to cooking later, toss the spaghetti in 1/2 tablespoon of olive oil to prevent it from sticking.
Cook the garlic: melt the butter in the pot over low heat. Add the garlic and let it cook for 3 minutes or until soft and fragrant; stir frequently. Stir in the tomato paste and let it cook for 2 to 3 minutes or until it darkens in color.
Add the chicken stock and cook for 5 minutes over low heat. Add the cream cheese and whisk to combine.
Pour in the buffalo sauce and heavy cream. Mix until well combined. Stir in 1/3 cup of the pasta water, increase the heat to medium-low, and let it simmer for 3 minutes. If the sauce is too thick for your taste, add the remaining reserved pasta water to thin it out.
Stir the mozzarella into the sauce and let it simmer for 6 minutes or until thoroughly melted. Stir occasionally—season with salt and pepper to taste. Now you can adjust the flavor with more buffalo sauce for a more intense flavor or heavy cream for a more mellow flavor.
Gently stir the spaghetti into the sauce until it's completely coated. Let it heat for 4 to 5 minutes in the sauce.
Remove from heat. Add the pasta to serving bowls. Top each bowl with shredded chicken and goat's milk feta. Add grilled corn and Ranch drizzle to taste.
Chicken: I used rotisserie chicken, but feel free to use leftover cooked chicken breasts or chicken thighs. Add shrimp or shredded salmon for a seafood spin, or toss in tofu crumbles to make it vegetarian.
Butter: If you use salted butter, you'll want to use less salt in other areas of the dish.
Pasta: I prefer spaghetti here, but you can use whatever you like, including fettuccine or bow-tie pasta. More importantly, do not overcook the pasta or past the "al dente" time because the pasta will continue to cook later while it simmers in the buffalo sauce.
Corn: I like the texture corn adds to this dish, but you can leave it out or add broccoli florets or diced bell peppers.
Use Half & Half instead of Heavy Whipping Cream for a lighter sauce.
Buffalo Sauce: My favorite is the original Frank's Red Hot, but feel free to use whatever brand of Buffalo sauce you like.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.