Start by cleaning the fresh corn—remove the husks and silk, then slice the kernels off the cob. Finely chop the onion and set the tortellini aside.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until golden brown, about 3–4 minutes.

Add the chopped onion, sauté for 2–3 minutes until translucent. Add corn kernels and cook for another 2–3 minutes.

Pour in the vegetable broth and the tortellini. Stir and bring to a gentle simmer for about 4–5 minutes.

Once cooked, reduce heat to low, then add mascarpone and Parmesan, stirring until melted and creamy, about 2 minutes.

Remove from heat, squeeze fresh lemon juice, and garnish with additional corn kernels and chopped chives.