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.
In the same pot, add back the noodles and eggs. Continue to stir noodles with eggs until creamy. Add seasoning sauce and stir to combine.
Portion noodles into two bowls and top with corn, crispy shallots, and chopped scallions. Serve immediately.