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Bring a pot of water to a boil for the pasta.
In a separate pan, sauté the mushrooms in butter.
Add the chopped poblano pepper and shallot to the mushrooms.
Season the salmon with olive oil, salt, pepper, garlic powder, and Cajun seasoning. Air fry at 400°F for 10-12 minutes.
Add the garlic to the vegetable mixture and continue cooking.
Cook the bow tie pasta according to package instructions, reserving some of the pasta water.
Blend half of the corn using a blender or Nutribullet, adding some of the reserved pasta water to thin it out.
Add the blended corn, the remaining corn, marinated artichokes, and cherry tomatoes to the vegetable mixture.
Stir in the heavy cream and red chili flakes.
Drain the pasta and add it to the sauce, thinning it out with the reserved pasta water as needed.
Stir in the parmesan cheese and season with salt and pepper.
Serve the pasta with the air-fried salmon and garnish with fresh parsley.