Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook for approximately 9 minutes until al dente, then reserve ½ cup of the pasta water, drain, and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red onion and corn kernels, sauté for about 5 minutes until the onion is translucent and the corn is tender.

Transfer the sautéed corn and onions to a blender. Add mascarpone cheese, basil, and a splash of reserved pasta water, then blend until creamy.

In the same skillet, add the remaining olive oil and turn the heat to medium-high. Add the cherry tomatoes, cooking until blistered, about 6-8 minutes.

Reduce heat to low and return the drained pasta to the skillet with the blistered tomatoes. Pour the creamy sauce over the pasta, tossing gently and adding pasta water until desired consistency is reached.

Serve in bowls, drizzled with olive oil, sprinkled with Parmigiano Reggiano, black pepper, and flaky sea salt.