Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
Wipe pot clean and reserve.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" dice.
Shuck corn, rinse, and carefully remove kernels from cob.
In a mixing bowl, combine half the garlic (reserve remaining for sauce), half the Parmesan (reserve remaining for sauce), and 1 Tbsp. olive oil.
Make Garlic Bread and Sauce
Place ciabatta halves on prepared baking sheet, cut side up. Schmear Parmesan-garlic mixture on bread.
Bake in hot oven until lightly browned, 6-8 minutes.
While bread bakes, return pot used to cook pasta to medium-high heat and add 1 tsp. olive oil. Add corn and cook undisturbed until lightly charred, 2-4 minutes.
Stir in shallot, 1 minute.
Season with ¼ tsp. salt and a pinch of pepper.
Toss the Pasta
Add cream, reserved pasta water, and remaining Parmesan to pot.
Bring to a boil and remove from burner.
Stir in pasta and ¼ tsp. salt.
Finish the Dish
Stem basil and tear into small pieces.
Plate dish as pictured on front of card., garnishing with goat cheese (breaking up if needed). Bon appétit!