Preheat a cast-iron pan over high heat.
Combine the Cheddar, pimientos, cream cheese, hot sauce, Worcestershire and garlic in a food processor; pulse to a paste-like consistency and set aside.
Cut the corn off the cob and set aside (do not discard the cobs). Add the oil to the pan, then add the corn and let char. Add in the scallion whites and cook a few minutes.
Meanwhile, in a medium pot, add the corn cobs, thyme bundle and bay leaf, and cover with chicken stock. Simmer 15 minutes, then strain and use to thin the pimiento cheese. Serve the corn with the pimiento cheese.
Recipe courtesy of Rachael Ray