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Prep the corn by removing the kernels from the cobs, and composting the cobs (or save for stock). Set aside. In a bowl, add 1 ice cube and add saffron threads to it. Let the ice completely melt until it turns a beautiful orange hue. Set aside.
In a skillet, heat 3 tbsp butter over medium-low heat. Add the minced onion and garlic and saute until softened, about 5-6 minutes. Add the corn kernels and saffron water then saute for 3-4 minutes until the corn is a bright yellow. Season with a pinch of kosher salt.
Cook your pasta in heavily salted water until al dente. Reserve ¾ cup pasta water and drain and add back to the pot.
Using an (immersion) blender, combine the sauteed corn, ½ cup pasta water, milk, and miso until smooth. Taste and add salt if needed. Toss with the cooked pasta and the remaining pasta water over medium heat until emulsified.
To make the breadcrumbs: Melt 2 tbsp butter over medium heat in a pan. Add the panko and toast until golden brown. Sprinkle harissa seasoning over the panko and toss to coat. Remove from heat and toss with chopped parsley.
Serve pasta with sprinkle of harissa breadcrumbs on top and cracked black pepper.