Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers. 

Add the pasta to the pot of boiling water and cook, stirring occasionally, 11 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. 

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the kernels may pop as they cook). Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

To the pot of cooked pasta, add the seasoned tomatoes, cooked corn, chopped peppers, pesto, and mascarpone. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy! 

Prepare as directed, except rinse the cooked pasta under cold water after draining. Stir the sliced green tops of the scallions into the finished pasta, then transfer to an airtight container. Cool, uncovered, then cover and refrigerate. Refrigerate the parmesan. Serve the finished pasta garnished with the parmesan. Enjoy!