Add the olive oil to a small saucepan over a high heat. Add the frozen corn and let that toast for around 5 minutes until it is golden brown and smells nutty. Reduce the heat to medium and add in the garlic, cooking for 2-3 minutes until soft. Add the flour and let that cook for a minute before slowly adding in the water, stirring continuously until you have a thick, smooth sauce. Add in the coconut milk and mix again then add the macaroni. Cook on a medium-high heat, with no lid, for 7-8 minutes until the macaroni is al dente. Stir frequently to prevent the pasta from sticking and note that, depending on the size of your pan, you may need to add a little more water if it is too dry.