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1.
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Put a large pot of water on to boil for the pasta.
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2.
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When the water is close to boiling put a large skillet on the stove and heat it between medium and medium high heat.
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3.
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When the water boils add a generous amount of salt to the water, drop the pasta in and give it a stir, being sure all the strands of pasta are separate and not sticking together.
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I always put my timer on for 8 minutes, so I wont over cook the pasta.
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Or follow package instructions for al dente.
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4.
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Put the oil, butter and shallots into the hot skillet and cook the shallots until translucent, about 3 minutes.
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5.
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Add the corn, tomatoes, salt and pepper into the skillet with the shallots and cook for about 3 minutes.
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6.
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If youre adding the heavy cream this is when to do it (if the corn is fresh I dont use cream).
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Then let the cream reduce for about 2 minutes.
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7.
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If youre not adding the cream, take the skillet off the heat until the pasta is ready.
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8.
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After 8 minutes, drain the pasta, reserving 1 cup of the pasta water.
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The pasta will not be completely done, its going to finish cooking in the skillet with the corn and tomatoes.
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10.
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Put the skillet back over the heat, medium to medium high and add to the skillet the parsley, chives, cooked pasta and about 1/2 cup of the pasta water.
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Finish cooking the pasta in the skillet to your desired level of done.
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Add more water if needed.
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11.
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Serve topped with as much Pecorino Romano or Parmesan cheese as you like.
