Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add your choice of short pasta (12 oz) and cook according to package instructions until al dente, typically around 8-10 minutes. Before draining, reserve ½ cup of the pasta water to adjust the sauce consistency later. Drain the pasta and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add one finely chopped small onion, cooking for about 3-4 minutes until it becomes translucent and soft. Stir in 3 minced garlic cloves and sauté for an additional minute.

Incorporate 3 cups of corn kernels into the pan. If you like a hint of heat, sprinkle in ½ teaspoon of crushed red pepper flakes. Cook the mixture for 5-6 minutes until the corn becomes tender and slightly caramelized.

Carefully transfer half of the corn mixture into a blender and add 1 cup of heavy cream. Blend until completely smooth. Return the blended mixture back to the sauté pan.

Add the drained pasta to the sauté pan, tossing it gently to coat with the creamy corn sauce. Stir in ½ cup of grated Parmesan cheese and pour in a bit of the reserved pasta water to achieve your desired sauce consistency.

Finally, season your dish with salt and pepper to taste. Garnish with fresh basil leaves and sliced scallions. Serve hot.