Boil a large pot of salted water. Add 12 oz of pasta and cook according to package instructions (8-10 minutes).

Slice kernels off 4 cobs of fresh corn. Add empty corncobs to boiling water to create broth and simmer for about 10 minutes.

Heat olive oil in a large skillet. Sauté reserved corn kernels for 3-5 minutes until tender and slightly charred.

Add 2 minced garlic cloves, 1 tsp miso paste, and 0.5 tsp salt. Pour in some reserved corn broth to prevent sticking. Cook for another 3-5 minutes.

Transfer the corn mixture to a blender. Add the juice of half a lemon and 1 cup of the reserved broth and blend until smooth.

Drain pasta but save some cooking water. Return pasta to pot and add creamy corn sauce. Cook over low heat until heated through.

Optional: Stir in 1 tsp chili crisp, 2 tbsp vegan parmesan, and 2 tbsp nutritional yeast. Serve warm garnished with fresh parsley.