Bring a large pot of salted water to a boil.

Add the penne pasta and cook until al dente (12-15 minutes).

Drain the pasta and rinse with cold water. Drizzle with oil to prevent sticking.

Whisk together milk, whole wheat flour, black pepper powder, and salt until smooth.

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic and sauté until softened and fragrant.

Pour the milk mixture into the pan and stir continuously until the sauce thickens.

Simmer the sauce until cooked through, adding water, milk, or cream to thin if needed. Season to taste.

Heat olive oil in a wok or large pan.

Add spinach and corn and cook until the spinach wilts (about 1 minute).

Add the cooked pasta to the spinach and corn and stir.

Combine the pasta and sauce, toss to coat.

Season to taste. Sprinkle with chili flakes and oregano before serving.