In a pot of boiling water, cook rigatoni according to package instructions until al dente. Drain and set aside.

In a large pot on medium heat, add olive oil, garlic, onions, and corn and sauté until the onions have softened and are transparent, about 5 minutes or so.

Add in kosher salt, sugar, mayo, miso, water, and paprika and increase heat to high to bring to a boil.

Once boiling, reduce to a gentle simmer covered for about 15-20 minutes, then pour the entire pot into a blender and blend until smooth to make corn sauce.

Once blended, add the corn sauce back into the pot on medium heat. Add the cooked rigatoni and the grated cheddar, parmesan, gruyere (or mozarella). Mix everything together until the cheese melts and combines with the corn sauce until smooth.

Remove from heat and assemble into bowls. Serve as is or with a drizzle of chili crisp, cilantro, and scallions.