Pat steak* dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out pan.

While steak cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add scallion whites; cook, stirring, until beginning to brown, 30-60 seconds.

Stir in corn and its liquid, cream sauce base, stock concentrates, chili sauce, garlic powder, and 1 cup water (2 cups for 4 servings); bring to a boil.

Once boiling, add noodles to pan, using tongs to break them apart; cook until tender, 2-5 minutes.

Remove pan from heat. Add cheddar; stir until cheese melts, sauce has thickened, and noodles are evenly coated. TIP: If sauce seems too thick and cheese gets stringy, stir in a splash of water.

Slice steak against the grain.

Divide steak and cheesy chili udon between shallow bowls in separate sections. Top noodles with scallion greens and crispy fried onions; season with chili flakes to taste. Sprinkle everything with sesame seeds and serve.