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Prepare the pasta according to package instructions.
Remove the corn kernels from the cobs.
In a skillet, melt 4 tbsp of the butter over medium heat.
Add the corn kernels and sauté about 3 minutes. Remove half and put in the blender with a ladle of pasta water and blend until creamy. Return to pan and continue to cook until tender, about 3-5 more minutes.
Drain the cooked pasta and add it to the skillet with the corn and add the remaining butter, cheese and parsley.
Toss to combine and season with salt and pepper to taste.
Serve with extra grated Pecorino or Parmigiano cheese to pass at the table.