Bring a large pot of salted water (about 8 cups water with 1 tsp salt) to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta water. Drain the pasta and set aside.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallots and sauté for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Stir in the corn kernels. Increase the heat slightly to medium-high and cook for 5-7 minutes, stirring occasionally, until the corn begins to lightly blister and caramelize.

Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and some begin to burst, releasing their juices.

Pour in the vegetable broth (or white wine) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.

Reduce the heat to medium-low. Stir in the heavy cream and the softened cream cheese cubes. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce.

Stir in the grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning as needed.

Add the cooked and drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.

Remove from heat. Stir in the fresh lemon juice and chopped basil.

Serve immediately, garnished with extra fresh basil and a sprinkle of Parmesan cheese.