Fill a large pot with water, add kosher salt, and bring to a boil. Add pappardelle and cook for about 9 minutes. Reserve ½ cup of water, then drain the pasta.

In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 2 minutes until translucent.

Add corn, season with salt and pepper, and cook for an additional 3 minutes until corn is bright yellow.

Transfer the corn mixture to a blender. Add mascarpone and basil, then blend until smooth.

In the skillet, add cherry tomatoes. Cook on high for about 6-8 minutes until blistered, seasoning as necessary.

Return pappardelle to the skillet, pour in the corn sauce and toss gently, adding reserved pasta water as needed.

Plate the pasta, drizzle with olive oil, and garnish with Parmigiano Reggiano and basil before serving.