Get your pasta cooked, just shy of el dente
Cut kernels off of the ears of corn. you should have around 2 cups.
Chop green onions, seperate white and green parts
Heat some oil in skillet, medium high, add white part of green onions and garlic, cook until soft, 3 minutes, i only onion tops, so i used those here.
Add 1/4 cup broth/water add all BUT 1/4 cup of the corn kernels. cook until corn has softened, 3 minutes
Add 1/4 tsp salt and 1/4 tsp ground black pepper, stir in cook 1 minute
Transfer to a blender, if needed, add a small amount of broth/water to blend to a smooth consistency
Heat the skillet again, on high, add the butter allow to melt. add 1/4 cup of reserved corn, cook 1 minute to soften
Add blender contents into skillet, cook 1 minute, reduce heat to medium low
Add the red pepper and 1/4 cup broth/water, stir
Add pasta, stir, add parmesan stir. add more broth/water until Sauce is to your liking.
Add green part of the green onions and torn basil leaves. stir, taste. add salt and ground black pepper to taste.
Add a little broth/water if the sauce is to thick, stir
Serve
