PASTA: Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander. (This is so you don't forget to reserve some pasta water before draining the pasta!) Bring a large pot (5.5-quart or bigger) of water to boil. Once boiling, generously salt the water (I add 1 tablespoon fine sea salt). Return to a boil and then add in the shells. Cook according to package directions, subtracting one minute. Before draining, remove 1 cup of pasta water and then drain. Do not rinse.

SAUCE: Meanwhile, thinly slice the green onions -- just the whites and light green parts (~½ cup). Discard or save the dark green parts for another recipe. Add 1 tablespoon of the butter to a large pot or sauté pan over medium heat. Once melted, add sliced green onions and a pinch of salt and pepper. Cook, stirring frequently for about 3 minutes. Add in garlic and stir until fragrant, 30 seconds. Add ¼ cup reserved pasta cooking liquid. (Just dip a measuring cup into the pot if the pasta is still boiling.) Stir. Finally, add in the full can of creamed corn and mix. Simmer for 3-5 minutes, stirring frequently. Use a spatula to scrape every bit of the mixture from the pot to a blender. Blend mixture (See Note 4) until very smooth (~1-2 minutes on high), adding a little extra water if needed to get a thick but pourable texture.

SAUCE CONT.: While the mixture is blending, return the skillet to medium-high heat. Add remaining 3 tablespoons butter and melt. Once melted, add in frozen corn and cook for 1 minute. Add in the blended corn mixture and mix. Reduce heat to medium and simmer to combine flavors until pasta is done cooking.

TOSS: Add drained pasta and ¼ cup of the reserved pasta cooking water and toss vigorously to coat. While tossing, gradually add in the ½ cup Parmesan cheese, adding 2 tablespoons at a time. Toss and cook for 1 minute; add a little more of the pasta cooking water if the mixture seems too thick. Continue to toss until sauce is thick and coats the pasta nicely. Taste and add additional salt and pepper to taste (I typically add ½ up to 1 teaspoon pepper and another pinch of salt). Mix in the herbs and serve.

SERVE: Serve plates up, garnishing with additional basil and Parmesan if desired and a sprinkle of red pepper flakes if using. Enjoy immediately!