Bring a large pot of salted water to a boil. Cook your pasta until al dente according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.

In a large skillet over medium heat, melt 4 tablespoons of butter. Cook until the butter foams, turns golden brown, and gives off a nutty aroma — about 5-7 minutes. Watch closely to prevent burning.

Stir in the minced garlic and cook for 30 seconds until fragrant. Add the corn kernels, salt, pepper, and red pepper flakes. Sauté for 3–4 minutes, just until the corn is tender and slightly golden.

Add the cooked pasta to the skillet, toss for about a minute till coated adding splashes of reserved pasta water until the sauce becomes silky and clings to the pasta. I added about 3 splashes.

Remove from heat and add the grated Parmesan and 1 tablespoon of fresh butter, coat till the butter dissolves.

Stir in torn fresh basil. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan and basil on top.