Boil salted water
EVOO, skillet, onions, and a pinch salt till soft and brown, 5 minutes.
Lower heat, stir, 15 more minutes, add water if burning.
Cook orecchiette 9 minutes, adding the beans to the pasta water for the last
minute.
While pasta cooks, add corn, jalapeno, and pinch of salt to onions, 3-5 minutes.
Remove from heat.
Reserve ½ cup pasta water, drain, add to onions, add 2 tbs. water, heat till al
dente, 1-2 minutes.
Season salt/pepper, dish, add cheese, parsley.