Shuck the corn cobs any way you want (there are many methods). Cut kernels and set aside. You can skip this step by using frozen corn.

Bring a large pot of well-salted water to a boil. If time allows, cook corn cobs for 15 minutes and then use that this corn-flavored water to cook the pasta.

Heat a large sauté pan or Dutch oven over high heat. Add butter and let melt. Add 1/2 cup corn and cook until tender, 3 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Transfer to a small bowl and set aside.

Heat oil in sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/2 cup of pasta water and rest of corn; simmer until corn is heated through and almost tender, 3 to 5 minutes.

Add ¼ teaspoon salt and ¼ teaspoon pepper. Using an immersion blender purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

Add the sauté corn and cook for 30 seconds to heat and combine the flavors.

Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/2 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, ¼ teaspoon salt and ¼ teaspoon pepper.