Bring a large pot of water (for the pasta) to a boil. Add 1 tablespoon kosher salt.
While the pasta water is coming to a boil, place a large skillet over medium heat. Add 3 tablespoon butter. When butter melts, add breadcrumbs and garlic and saute until golden brown and fragrant, 4 to 6 minutes. (Note: If using unsalted butter, season the breadcrumbs with some salt.) Set aside. Return pan to medium heat.
At this point, the water for the pasta should be boiling. Add pasta and cook according to package directions.
When pasta has been boiling for a few minutes, scoop out ¾ cup of pasta water and reserve it for the sauce.
To the heated skillet you used for the breadcrumbs, add remaining 2 tablespoon butter. Add corn and saute until corn is bright yellow and tender, 3 to 4 minutes.
Combine corn and reserved pasta water in a blender. Blend until smooth.
Drain pasta. Pour corn over pasta. Gently fold in parmesan cheese. Taste pasta and season with some salt, if needed.
Divide pasta between serving bowls.
Top pasta with fried breadcrumbs, chopped basil, and some extra parmesan cheese. Enjoy!