Bring a pot of well-salted water to a boil and cook pasta as directed to al dente, reserve ½ cup of pasta water before draining.
Using a small food processor or immersion blender, puree 1 cup of corn with the hot pasta water and parmesan cheese. Add the pureed corn mixture to the pot with the cooked pasta and toss to coat.
Fold in remaining 1 cup of corn, basil, chives, and parsley; season well with salt and pepper.
Add red pepper flakes to taste and garnish with additional parmesan cheese before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2020/06/30/corn-and-basil-fettuccine/