Orzo with Chicken, Corn, and Green beans

I made this tonight for the first time and throughout the whole meal all I could think about was posting it to the blog. Yum, yum, and yum! Oh and did I mention it's easy and the kids love it. Total win!
One thing is very important about this dinner though. Are you ready? It's ALL ABOUT THE CORN. Trust me. Don't use frozen. You will notice a difference if you use fresh. (Disclaimer: I've only made it this way, not with frozen, but it did taste amazing this way.)
I bought bi-colored corn on the cob at the growers market on Saturday. It was so incredibly sweet and delicious in this meal! It totally made it amazing.
By the way, it's out of Martha Stewart's Everyday Food cookbook, with a tweak.

INGREDIENTS:
- 1 box orzo pasta
- 1 package of fresh green beans, rinsed and trimmed
- 3 ears of corn on the cob
- 1 package of chicken breasts
- 2 cloves of garlic
- 1 Tbsp pesto
- Olive oil
- Salt & Pepper

1. In a large skillet place 1 Tbsp of pesto. Add chicken and stir it around to coat well. Cook on med heat until no longer pink, covered so it stays juicy.
2. Meanwhile, boil water for the pasta and cook according to package. Also in a separate pot cook corn. (Once salted water is boiled, add corn and cook for approx 10 min.) For the last 3 minutes of cooking the corn add the green beans. Drain everything well. Rinse the pasta and place in large serving bowl. Set corn aside. Cut green beans into bite sized pieces; add to orzo.
3. Stand the corn on end and slice it off the cob over a cutting board. In a small skillet heat olive oil, garlic, salt & pepper. Add corn and cook on medium heat for 2-3 minutes; add to orzo.
4. Once the chicken is fully cooked, shred it and add to orzo. Drizzle everything with some swigs of olive oil, add salt & pepper, stir well, and serve. This meal can be served at room temp or cold.