Orzo with Creamed Corn Sauce

From: Bon Appetit, August 2008

2/3 cup orzo (about 5 ounces)
1-1/3 cups whipping cream
2 ears of corn, kernels cut from cobs, divided (1 cob reserved) (I just used a large can of corn)
2 tbsp olive oil
3 tbsp finely chopped leek (white part only)
3 tbsp dry white wine
Chopped fresh chives

Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, place cream, half of corn kernels, and reserved cob in heavy medium saucepan. Boil over medium heat until thickened, about 10 minutes. Discard cob; puree sauce in blender until smooth.

Heat oil in heavy large skillet over medium heat. Add leek and saute until tender, about 2 minutes. Add wine and simmer until almost evaporated, about 1 minute. Add remaining corn kernels and saute until tender, about 3 minutes. Add creamed corn sauce and cooked orzo. Bring to simmer. Season to tast with salt and pepper. Transfer to bowl, sprinkle with chives, and serve.