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Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. Before draining, reserve 2 cups of the pasta water.
While the pasta cooks, cut the corn kernels from the cobs. Place half of the corn kernels in a blender with the milk and blend until smooth.
In a large skillet or Dutch oven, melt half the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the remaining corn kernels to the skillet and cook for 3 to 4 minutes. Pour in the blended corn mixture and simmer gently for 5 minutes, stirring occasionally. Right before adding the pasta, add the rest of the butter and let it melt into the sauce.
Add the cooked pasta to the skillet and toss to coat. Stir in enough reserved pasta water to create a silky sauce that coats the pasta. Add the salt, black pepper, dried parsley, and Parmesan cheese if using.
Continue stirring until the sauce clings to the pasta. Taste and adjust the seasoning as needed. Serve immediately with extra black pepper on top.