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Preheat oven to 400°F.
Place the cherry tomatoes on a baking sheet and drizzle with olive oil, and season well to taste with salt and pepper.
Roast until the tomatoes burst and soften, 15-20 minutes.
Over a medium bowl, grate the kernels off of the ears of corn using the coarse side of a box grater to create a milky corn pulp.
Melt the butter in a medium pot over medium heat.
Add the corn pulp and season with ½ tsp salt.
Simmer over low heat, stirring constantly, until it begins to thicken and set, about 5 minutes.
Remove from heat and stir in the parmesan cheese and miso.
Taste and season with freshing ground black pepper and more salt if needed.
Divide the polenta into two serving bowls.
Top each bowl with cherry tomatoes and a poached egg.
Season with more salt, pepper, and parmesan cheese to taste.