Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.

While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant. Stir in the corn kernels and cook for 3-5 minutes, stirring occasionally, until slightly tender. If using frozen corn, cook until heated through and slightly caramelized.

Pour in the vegetable broth (or 1/2 cup of reserved pasta water) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and cream cheese (if using). Reduce heat to low and simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat the pasta. Stir in the 1/4 cup grated Parmesan cheese. If the sauce is too thick, add a splash more reserved pasta water until it reaches your desired consistency.

Season the pasta with salt and freshly ground black pepper to taste. Stir in most of the fresh basil or chives. Serve immediately, garnished with additional Parmesan cheese and the remaining fresh herbs.