Combine oil and sliced shallots in a large saute pan. Bring to a simmer over medium-low heat and continue to cook until shallots turn golden brown. Remove shallots with a slotted spoon and drain excess oil on paper towels. Let cool completely.

Drain all but 1 tablespoon oil from saute pan. Heat over medium heat and add corn. Saute until lightly charred, about 3-4 minutes. Remove from heat and set aside.

Melt butter in a medium saute pan over medium heat. Add grated garlic and chopped scallions and saute until softened, about 2 minutes. Add soy sauce, chili oil, black rice vinegar, chile paste, sugar, and black pepper. Bring to a simmer, then turn off heat and let sit.

Bring a pot of water to a boil over high heat. Cook ramen noodles until tender, about 2-3 minutes. Drain noodles.

Portion noodles into two bowls and top with corn, crispy shallots, and chopped scallions. Serve immediately.