Grill or roast fresh corn cobs until charred, or use drained and rinsed canned corn and toast it in a skillet over medium-high heat until blackened. Remove from heat and set aside. (Save cobs for corn stock if you’d like!)

Bring a large pot of corn stock, if you have it, or simply salted water to a boil.

Heat olive oil in a pan over medium heat. Add mushrooms in a single layer and let them cook undisturbed until browned and crisp, 5–7 minutes.

Add minced garlic to the mushrooms, and then flip the mushrooms and cook the other side until equally browned—the deeper the sear, the meatier the flavor.

Add pasta to the boiling corn stock / water and cook until al dente—about 8–10 minutes for dry pasta or 2–3 minutes for fresh.

Deglaze the mushrooms with the white wine, letting it reduce by half. Add cream or crème fraîche, season with salt and pepper, and simmer until the sauce thickens slightly. 

Transfer the pasta into the sauce and toss to coat. Add in the charred corn and some fresh basil leaves. Toss to coat, allowing the heat to wilt the basil a bit.