In a large pot, bring salted water to a boil. Remove the corn kernels from the cobs and simmer the cobs in the boiling water for 10 minutes for a flavorful broth.

Heat olive oil in a skillet and sauté the fresh corn kernels for 3–5 minutes until charred and aromatic.

Add minced garlic, miso paste, salt, and black pepper to the corn, then pour in a few tablespoons of the corn broth. Sauté for another 3–5 minutes until the corn is tender.

Blend the corn mixture with lemon juice and about 1 cup of corn broth until smooth and creamy.

Cook the pasta in the corn broth according to package instructions until al dente, typically around 8-10 minutes.

Drain the pasta, reserving some broth, and return the pasta to the skillet. Combine with the creamy corn sauce and optional ingredients.

Serve warm, garnished with fresh parsley.