Set oven to bake at 425ºF
Roast Shallots: Sauté shallots with olive oil in pot, over medium-low heat, until their color turns
Prepare Sauce: Reserve 5 tablespoons of coconut cream (top of can) set aside. Add corn starch to the remaining coconut cream, whisk well, then add to the pot. Add salt, Kampot pepper, and 3/4 cup of green onion, mix well.
Warming up the Corn: Turn heat to high, add chopped corn, mix well. Then add the remaining corn, continue cooking until sauce begins to bubble.
Baking the Corn: Transfer corn to baking dish, spread evenly, cover and bake at 425ºF for 30 minutes
Brown and garnish: Take corn out of the oven, drizzle with reserved top cream, and sprinkle with Black Pearls. Uncover and broil at 425ºF for 5-7 minutes. Garnish with green onion.