In a large pot, bring salted water to a rolling boil over high heat.

Add the pappardelle pasta to the boiling water, stirring gently to prevent sticking and cook for approximately 9 minutes.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat and add the thinly sliced red onion, sautéing for about 2 minutes.

Transfer the sautéed corn and onions to a blender, adding the mascarpone cheese and fresh basil leaves. Blend until smooth and creamy.

In the same skillet, heat the remaining olive oil over medium-high heat. Add the cherry tomatoes and allow them to blister for approximately 6 to 8 minutes.

Lower the heat and add the drained pappardelle to the skillet with the blistered tomatoes. Pour in the basil cream sauce and reserved corn.

Divide the creamy pappardelle pasta with corn and basil sauce into bowls. Drizzle with a bit more olive oil and sprinkle with additional Parmigiano Reggiano.