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Place the corn on one side of a chopping board and, using a sharp knife, slice off the kernels.
In a large jug, add 875ml (3.5 cups) of water along with the sake (if using, or an extra 60ml or ¼ cup of water if not) and the soy sauce or tamari.
Pour the pasta into a large Dutch oven or pot. Cover with the sake-soy sauce liquid, scatter over the corn and top with the corn cobs.
Place over medium high heat and bring to a simmer. Cover with lid and then reduce the heat to medium and cook for 6-8 minutes, until the pasta is al dente and most of the liquid has been absorbed.
Remove the corn cobs and discard. Reduce the heat to low, add the miso paste and butter and stir well to ensure that the miso melts into the pasta.
Cook on low heat for 1-2 minutes, uncovered, just until the remaining starchy water melds with the miso and butter to form a creamy coating for the pasta.
Taste and season with more black pepper if you like. Top with spring onions and serve immediately.