Bring a large pot of water to a boil over high heat. Season well with salt and add in the pasta to cook according to the package directions. Reserve 2 cups of pasta cooking liquid before draining.
Meanwhile, melt the butter in a large sauté pan over medium-high heat and add in the shallot. Season with salt and pepper and cook for 2 minutes until softened. Add in the corn and continue to cook for another 5 minutes until the corn is cooked through and lightly golden. Stir in the garlic and continue to cook for 30 seconds.
Transfer half of the corn mixture to a blender along with 1 cup of the pasta cooking liquid and blitz until smooth. Add in the Parmigiano Reggiano and blitz to combine.
Add the corn purée back to the pan with the corn and transfer in the cooked pasta. Add in the herbs and crushed red pepper flakes and stir to combine. If needed to reach a saucy consistency, add a splash more pasta cooking liquid. Season with more salt and pepper, to taste, and serve with more Parmigiano Reggiano.
