Bring a large pot of water to a boil. Cook the corn for 5 minutes. Remove. Reserve 1 cup of the water.
Keep the corn water in the pot, and bring back to a boil. Cook the pasta in the same water, according to package directions.
Cut the corn off the cob.
In a large saucepan, melt the butter. Add the garlic and cook until fragrant.
Add the flour, and whisk into the butter.
Stir in the milk, half and half, salt, parmesan, and corn water. Allow to cook and thicken.
Stir in the corn and cooked pasta. Sprinkle with crushed red pepper, if desired.
