Heat olive oil in a pan. Add in garlic, green onions, lemon zest and let them sizzle in the oil for few seconds.

Now add in the fresh sweet corn into the oil and stir for 5 to 6 minutes until the corn gets slight colour. Now pour in ½ cup of water and mix well. Cover and cook for 8 to 10 minutes until corn is cooked.

Now add in Italian seasoning, salt, red chilli flakes and mix into the corn. Take it off the heat, remove ¼ cup of the corn mixture in a separate bowl which we will add in the end. Allow the remaining corn to cool for a bit before adding into the blender jar.

Meanwhile cook pasta. Bring lots of water to a full boil, add salt and pasta. Cook as per package directions.

While the pasta is cooking, Take the cooled corn in a blender jar, add in boiled potatoes, parmesan cheese and lemon juice. Blend till it gets creamy. Add in pasta cooking water to help with the blending. It should get creamy and smooth.

Now take the cooked pasta in the same pot in which you sautéed corn. Add in the corn sauce, reserved sautéed corn, more pasta cooking liquid and mix well till it get creamy and saucy. You can add more pasta water as needed.

Serve immediately.