Start by patting the salmon fillets dry with paper towels. Season both sides generously with salt, garlic powder, and Cajun seasoning. Chop the yellow onion and mince the garlic, then shuck the corn.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the seasoned salmon fillets and sear for about 3-4 minutes on each side until golden brown. Set aside.

Reduce heat to medium, add chopped onion to the skillet, and sauté for about 2 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.

Add orzo and corn kernels to the skillet, stirring together. Toast for about 1 minute to absorb flavors.

Pour in 4 cups of chicken broth, raise heat to a boil, then reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally until orzo is nearly al dente.

Reduce heat to low and stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and a squeeze of lemon juice. Simmer for an additional 2 minutes.

Gently return the seared salmon to the skillet, nestling into the orzo mixture. Heat through for about 2-3 minutes.

Serve garnished with thyme sprigs, cracked black pepper, and optional chili flakes.