Bring a large pot of generously salted water to a boil. Add the corn and cook for 6–8 minutes, until tender. Transfer to a plate to cool slightly, then slice the kernels from the cobs and season lightly with a pinch of kosher salt.

Return the same pot of water to a boil and cook the fusilli until al dente according to the package directions. Drain, rinse briefly under cool water, and shake off any excess water.

Cook the breaded chicken strips according to the package directions. Let cool for about 5 minutes, then slice into bite-sized strips.

Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, kosher salt, and black pepper until smooth and emulsified.

In a very large bowl, combine the cooked pasta, corn, basil, chives, lemon zest, and spinach, if using. Toss with about three-quarters of the vinaigrette.

Crumble the Boursin over the pasta and gently fold it through to create creamy pockets throughout the salad.

Add the sliced chicken, drizzle over the remaining vinaigrette, and toss gently to combine.

Taste and adjust with additional salt, black pepper, or lemon juice if needed.

Finish with extra basil, chives, and flaky sea salt before serving.