Bring a large pot of generousl salted water to a boil and cook farfalle to just over al dente - pasta should be flexible but still quite crunchy (it will cook to al dente in the sauce, so you will just slightly undercook when boiling.) 

In a large pan, heat olive oil until light and shimmery. 

Unroll chicken thighs and cook in pan until golden brown on both sides, flipping after about 5 minutes per side, until cooked through and chicken has reached 165 degrees - about 8-10 minutes total. Remove chicken from pan and palace on a cutting board, let rest for five minutes, and then cut into small pieces. Do not skip the resting period. 

Add a bit of stock to pan to help scrape up any browned bits from the bottom of the pan, do not turn off heat or rinse out. 

As chicken rests, add frozen elotes and diced onion and garlic to pan. 

Cook until corn is thawed and onion is lightly browned and softened, about five minutes. Add chicken back to pan, with lime juice, cream, stock, and beans. Stir well to combine. Stir in shredded cheese, being careful to not let it burn on the bottom. 

When sauce has incorporated, stir in pasta. 

Toss to evenly coat pasta in sauce and vegetables.

Cook pasta and sauce in pan together 3-5 minutes, until pasta is al dente and sauce has thickened. 

Serve and top with minced green onions or cilantro.