Place the chopped garlic scapes, spinach leaves, fresh basil, macadamia nuts, and grated Parmesan cheese directly into the bowl of a food processor.

Pulse the machine several times until all the ingredients are coarsely ground together.

Open the lid and season the mixture with the kosher salt and coarse black pepper.

Replace the lid and, with the machine running continuously, slowly pour in the olive oil to emulsify the ingredients into a thick, vibrant green paste.

(If making ahead, store the pesto in an airtight container in the refrigerator for up to 1 week).

Place the shucked ears of corn into a large, deep pot and cover them completely with water.

Bring the water to a rapid boil over high heat.

Cook until the corn kernels are tender and bright yellow, about 8 to 10 minutes.

Drain the water entirely from the pan, leaving the hot corn inside.

Place several generous spoonfuls of the fresh pesto into the warm pot directly over the corn.

Cover the pot tightly with the lid and swirl the pan vigorously so the residual heat from the corn gently melts the pesto, coating every kernel evenly.

Transfer the coated corn to a large serving platter.

Garnish with an additional sprinkle of grated Parmesan cheese, a crack of black pepper, and serve immediately.