Fill a large pot with salted water and bring it to a rapid boil over high heat. Once boiling, add the pappardelle pasta and cook for 9 minutes until al dente, stirring occasionally. Before draining, reserve ½ cup of the cooking liquid.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced red onion and sauté for about 2 minutes until it becomes translucent. Add the corn, seasoning it with kosher salt and freshly cracked black pepper, and cook for 3 minutes.

Transfer the sautéed onions and corn to a blender, reserving ¼ cup of the corn for later. Add the mascarpone cheese and fresh basil, then blend until smooth.

Using the same skillet, increase the heat to high and add a bit more olive oil if needed. Once hot, add the cherry tomatoes and cook for about 6-8 minutes, until blistered and slightly charred.

Combine the drained pappardelle pasta, blistered tomatoes, and the creamy basil sauce. Toss together, adding the reserved corn kernels and the grated Parmigiano Reggiano, along with reserved pasta water as needed.

Plate the pappardelle, drizzle with extra virgin olive oil, sprinkle more Parmesan, and finish with freshly cracked black pepper and flaky sea salt.