Bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions. Remember to reserve ¾ cup of the pasta water before draining to create a silky sauce.

In a large skillet, melt ¼ cup of salted butter over medium heat until it turns brown and creates a delightful nutty aroma, which should take about 5 minutes.

Add 1 tablespoon of butter or olive oil to the skillet. Once melted, throw in the fresh sweet corn and sauté until it becomes tender, about 3-5 minutes.

Stir in the ricotta, salt, and the reserved pasta water. Continue to mix until everything is well combined and creamy, about 2 minutes.

Add the cooked tagliatelle to the skillet, using tongs to thoroughly combine it with the sauce until every strand is coated in that luscious mixture.

Generously add freshly ground salt and pepper to taste, bringing out the rich flavors of the pasta and sauce.

Remove the skillet from heat and gently fold in the fresh basil and sliced green onions for a pop of color and flavor before serving.