In a heavy-bottomed pan: Take a sufficient amount of water to boil the pasta until Al Denté (not to overcook), add some salt into it.

Strain the water when done and keep some of this pasta-strained water, aside for later use in making the white sauce.

In a frying pan/wok: Add in the oil & butter & heat up over the medium flame & then, add into it the chopped garlic & sauté until raw smell goes & then, goes in the chopped onions- sauté until translucent.

Now, add in the corn kernels and capsicum & keep sautéing- Add in some salt as well. No need to overcook at all. Add in the Mayonnaise too and keep stirring for a minute or so.

Once it starts becoming a bit thick- Add in the cheese slices to it and keep stirring continuously but gently until it turns to become creamy sauce-like consistency- That’s the desired mayonnaise (white) sauce.

Adjust the salt at this point, if at all required. Goes in the Pasta to it now, keep stirring continuously, add in the oregano & mixed Italian Herbs, Red Chilli Flakes & mix everything well together until nicely combined & allow it to cook for just another 2 minutes time.

Turn off the flame and dish it out to your meal plate and enjoy it.