Start by patting the salmon dry, then season it with salt, garlic powder, and Cajun seasoning. Mince the garlic, chop the onion, and shuck the corn for added freshness.

Heat a skillet over medium-high heat and add the olive oil and butter. Sear the salmon for 3-4 minutes on each side until golden brown, then remove it from the skillet and set it aside.

Reduce the heat to medium, and add the minced garlic and chopped onion to the skillet. Sauté for about 2 minutes until softened and fragrant.

Stir in salt, black pepper, and fresh thyme. Add the orzo and corn, stirring to toast for about 1 minute, allowing the flavors to meld.

Pour in the chicken broth and bring to a boil. Lower the heat and let it simmer uncovered for approximately 10 minutes, stirring regularly until the orzo is almost al dente.

Mix in the Parmesan cheese, then add the heavy cream and lemon juice. Let it simmer for another 2 minutes until the sauce is creamy and well-combined.

Return the seared salmon to the skillet and simmer until heated through, roughly 2-3 minutes. Serve it beautifully topped with fresh thyme, cracked black pepper, and optional chili flakes for extra heat.