Instructions

1. Bring a large pot of salted water to a boil. 
2. Heat butter in a large skillet over medium heat. Let melt completely, browning just slightly, about 3-4 minutes.  
3. Add the corn kernels, garlic and peppers and let cook until just softened. 
4. When the water is boiling, cook the pasta until just al dente according to package directions. Drain the pasta, reserving 1 cup pasta water (don’t skip this step, it won’t work with plain water). 
5. Add the pasta to the skillet and turn off heat. Stir in the cream cheese and 2 tablespoons pasta water. Toss pasta continuously until cream cheese is completely melted into the sauce, adding pasta water 1 tablespoon at a time as needed. (I ended up using about 1/4 cup total pasta water) 
6. Stir in parmesan cheese and basil leaves. Taste for salt and pepper, season as needed, and serve immediately.