Begin by filling a large pot with water, adding a generous pinch of kosher salt, and bringing it to a rapid boil over high heat.

Once the water is boiling, carefully add the pappardelle pasta and cook for about 9 minutes, or until al dente. Reserve ½ cup of cooking liquid before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat, add the red onion, and sauté until translucent, about 3 minutes. Then add corn, seasoning with salt and pepper.

Transfer the onion and corn mixture to a blender, add mascarpone, fresh basil, and a splash of reserved cooking water, then blend until smooth.

In the same skillet, add more olive oil and increase to medium-high heat. Add cherry tomatoes and blister for 6-8 minutes until they burst.

Lower heat, add cooked pappardelle, blistered tomatoes, and basil cream sauce to the skillet. Toss gently and adjust consistency with reserved water.

Plate the pasta, garnish with olive oil, fresh basil, grated Parmigiano, and cracked pepper, and serve.