Step 1

Cook the pasta according to the package directions. Drain once al dente and reserve 3/4 cup of the cooking liquid.

Step 2

In a large skillet, heat 1 tablespoons of the butter and 1 tbsp of the olive oil. Once the butter has melted, add mushroom and saute until golden, remove and set aside. Add another 1 tablespoon of butter and remaining oil to the same pan and add the onions. Cook until soft, 6-8 minutes. Add 1/4 cup of the reserved pasta cooking liquid and all the corn. Simmer until corn is heated through and almost tender, 3 to 5 minutes. Season with salt and pepper to taste. Remove about 1/4 cup of the corn and set aside. Transfer the rest of the corn mixture to a blender, and purée until smooth, adding a little extra of the reserved cooking liquid if needed to get a pourable texture (you're looking for something that's about the same consistency of a marinara sauce)

Step 3

Transfer the pureed corn back into the skillet with the reserved whole corn kernels and mushrooms bring to a simmer. Add pasta and a few tablespoons of the reserved pasta cooking water to thin out the sauce as needed and toss to coat. Stir in the Parmesan, lemon juice, basil, red pepper flakes, and salt and pepper to taste. Taste and adjust as needed.