Preheat the oven to 100°F. For the cornbread, heat the milk in a saucepan, then add in the butter, corn, and dry yeast. Puree the mixture with an immersion blender, then pour it through a sieve and into a large mixing bowl.
Add the flour, corn starch, turmeric, salt, sugar, and egg to the pureed mixture and knead everything together until a smooth dough forms.
Roll out the dough using an ear of corn, then wrap the dough around the corn cob.
Cut 4 triangles out of 1 end of the chicken wire, then make 5 vertical cuts at the other end. Place the cornbread on the cob in the center of the chicken wire with the flat base of the corn cob at the end with the vertical cuts. Wrap the chicken wire around the dough and use a needle and cooking twine to sew together the open ends of the chicken wire, making sure to leave the bottom section open. Bend the ends of chicken wire near the bottom of the corn cob outwards so that chicken wire can stand up on its own. Place the cornbread on the cob on a baking tray, transfer the baking tray to the oven, and let the dough rise in the oven at 100°F for 40 minutes. Once the dough has risen, turn up the heat and bake the cornbread on the cob at 350°F for 35 minutes. Remove the cornbread from the oven and let it cool for 1 hour, then carefully remove the chicken wire.
Insert a corkscrew into the ear of corn baked into the cornbread and pull it out.
For the pulled chicken filling, heat the vegetable oil in a skillet and cook the sliced red onion, minced garlic, corn, pulled chicken, salt & pepper. Once everything has cooked, turn off the heat, stir in the cream cheese and chopped parsley, and transfer the mixture to a piping bag.
Pipe the pulled chicken filling into the cornbread, then add some lettuce leaves so that it looks like the corn is wrapped in its husk.
