Take boiled corn.
In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining.
Meanwhile, in a large skillet over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring, until softened, 3 to 4 minutes. Add 2 cups corn kernels, corn milk, and 1/2 cup pasta water. Bring to a simmer and cook, stirring occasionally, until warmed through and tender, 5 to 6 minutes. Transfer to a blender, reserving skillet; season with 1 teaspoon salt. Puree until smooth, adding more pasta water if needed to get a smooth texture.
In reserved skillet over medium-high heat, melt butter. Add remaining 1 cup corn kernels. Cook, stirring frequently, until butter starts to brown, 5 to 6 minutes. Reduce heat to medium-low and add pureed corn, pasta, and 1/3 cup pasta water, tossing to coat. Stir in Parmesan and basil until melted and combined. Remove from heat and stir in lemon juice season with salt and black pepper.
Now add peri peri masala and Divide pasta among bowls. Top with Parmesan, basil, and dark green scallion parts.
Cook 5 minutes, until heated through.
Add tomatoes, cucumbers, red onion, feta, parsley and basil.Mix in parsley, and season with salt ,lemon juice and pepper. Garnish with chives to serve.