1: Preheat oven to 400F.
2: In a roasting pan, mix together cobs, celery, carrot, onion, garlic, and 1 Tbsp veg oil. Roast in the oven for 30 minutes.
3: Mix in tomato paste and roast for another 30 minutes.
4: Transfer the veg into a large pot and deglaze the roasting pan with water. Add the dripping into the pot, remaining water, peppercorn, and bay leaves.
5: Heat the mixture on high heat until it begins to simmer, then reduce the heat to low and simmer for 1 hour. Strain into a container and cool completely, then store in the fridge overnight.
6: To make the filling, heat up a pan on medium heat with oil, add half the kernels and reserve the other half for the consommé. Add salt, jalapeno, and guajillo, and sauté until the corn is slightly charred. Finish with fennel pollen.
7: Transfer to a food processor with feta and blend until smooth. Store in a container in the fridge.
8: The next day, whisk together 2 egg whites until it begins to froth. Add remaining kernels and whisk to combine.
9: Strain the chilled stock into a pot and whisk in the egg whites. Heat the stock on medium-high heat; once the egg whites rise and form a raft, reduce the heat to low and make a well using a ladle to allow the broth to bubble through. Simmer for 1 hour and strain through a cheesecloth.
10: On a clean work surface, make a well with the flour, add 2 yolks and 1 egg, knead everything together for 10 minutes, cover with plastic wrap, and rest for 30 minutes.
