Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pappardelle pasta and cook for about 9 minutes, stirring occasionally until it reaches al dente. Reserve ½ cup of the starchy cooking water before draining the pasta.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the sliced red onion and sauté for approximately 2 minutes until it becomes translucent. Incorporate the fresh corn and season with salt and pepper, continuing to cook for another 3 minutes until the corn is tender and slightly golden.

Transfer the sautéed corn and onion mixture into a blender. Add ⅓ cup of mascarpone cheese, ½ cup of fresh basil, and ¼ cup of water. Blend on high until the mixture is completely smooth and creamy.

In the same skillet used for the corn, add another drizzle of olive oil and heat on high. Add the cherry tomatoes and cook for 6 to 8 minutes, until they're blistered and juicy.

Once the tomatoes are ready, add the drained pappardelle pasta to the skillet along with the corn cream sauce and the reserved corn. Gently toss everything together over medium heat.

To finish, remove the skillet from heat and toss the pasta with freshly grated Parmigiano Reggiano. Serve warm, drizzled with extra olive oil, and garnished with additional basil, cracked black pepper, and flaky sea salt.