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

In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Add the sliced red onion and fresh corn. Sauté for about 5 minutes until the onion is translucent and the corn is tender.

Transfer the sautéed onions and corn to a blender. Add ⅓ cup of mascarpone cheese and ½ cup of fresh basil leaves, blending until smooth.

Return the skillet to medium-high heat. Add the 2 cups of cherry tomatoes and cook for about 6-8 minutes, until the tomatoes burst and blister.

Add the drained pappardelle pasta to the skillet. Fold in the creamy corn sauce along with the blistered tomatoes and reserved corn. Incorporate reserved pasta water gradually to achieve desired sauce consistency.

Divide the pasta into bowls. Drizzle with olive oil, then sprinkle with grated Parmigiano Reggiano, fresh basil, black pepper, and flaky sea salt before serving.