Begin by preparing the salmon. Pat the fillets dry and season both sides with salt, garlic powder, and Cajun seasoning. Grate the Parmesan, chop the onion, and mince the garlic.

Shuck the corn and cut each cob in half. Hold a halved ear of corn upright on a cutting board and shave the kernels off the cob with a sharp knife. Repeat for the remaining ears of corn.

In a large nonstick pan over medium-high heat, add olive oil and butter. Sear the salmon fillets for 3-4 minutes per side. Once done, set them aside.

Reduce the heat to medium, add garlic and onion to the pan. Cook until soft and fragrant, about 2 minutes. Stir in salt, pepper, and thyme leaves. Add orzo and corn kernels, toasting for 1 minute.

Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low to simmer. Cook uncovered, stirring frequently, until the orzo is almost al dente and most of the liquid is absorbed, about 10 minutes.

Stir in the Parmesan, then add the cream and lemon juice. Simmer for an additional 2 minutes. Return the salmon to the skillet and simmer for 2-3 more minutes until the salmon is heated through.

Top with thyme, black pepper, and chili flakes if desired. Enjoy!