Creamy Corn Pasta With Coconutty Greens

Name: Creamy Corn Pasta With Coconutty Greens
Ingredients: 1 pound orecchiette (or your favorite pasta); 2 tablespoons coconut oil (unrefined); 2 large shallots, finely chopped (about 3/4 to 1 cup in total); 3 garlic cloves, thinly sliced; 2 teaspoons finely chopped fresh thyme leaves; 1/4 teaspoon Aleppo pepper (or substitute cayenne or red chile flakes, to taste); 4 cups coarsely chopped greens, such as kale, Swiss chard, or mature spinach, stems and tough ribs removed (see author note for substituting baby greens); 2 cups to 2 1/2 cups fresh corn kernels (cut from about 3 ears of corn); 1/2 teaspoon curry powder (optional); 1 14-ounce can full-fat coconut milk; Finely grated zest + juice from 1 lime; Nutritional yeast, for serving (optional)