Step 1
Take boiled corn.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
