Bring a large pot of salted water to a boil over high heat. Add spaghetti or linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

In a large frying pan, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.

Add corn kernels to the frying pan, stirring to combine. Cook for another 3-4 minutes until the corn softens and begins to caramelize.

Pour in heavy cream, stirring continuously to blend. Reduce heat to low and let simmer for about 5 minutes.

Stir in grated Parmesan cheese and season with salt and black pepper to taste.

Fold the cream sauce into the warm pasta, mixing well to coat each strand. Adjust consistency with reserved pasta water as needed.

Remove from heat and squeeze in lemon juice, stirring immediately.

Gently fold in chopped fresh basil leaves.

Serve immediately, garnished with extra Parmesan and basil leaves.