Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente according to the package instructions. Reserve a cup of pasta water and drain the rest.

In a large skillet, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and develops a nutty aroma.

Stir in the sweet corn to the skillet. Allow it to sauté for a few minutes until warmed through.

Add the cooked pasta to the skillet, tossing it with the brown butter and corn. If needed, add some reserved pasta water for a creamier texture.

Reduce the heat and gently fold in the ricotta cheese. Continue mixing until everything is well combined and heated through.

Season with salt and pepper to taste, then garnish with fresh herbs.