In a small saucepan, add butter, half and half, cream cheese, maple syrup, salt, garlic powder, oregano, and crushed red pepper. cover and let everything melt over medium heat.
In the meantime, add some olive oil to a large sauté pan and roast corn over medium-high heat until they turn golden brown. About 10 minutes.
When corn is done roasting, add to a bowl and set aside. Turn heat down to low and keep saute pan on heat. (it's ok if there is any burnt-on residue from corn. That will add flavor to sauce!)
When sauce is all melted down and smooth, add to sauté pan that corn was in.
Bring a large pot of water to boil and cook 1/2 lb. or half bag of pappardelle according to package directions.
When pappardelle is done, drain water and add pasta to the sauce.
Add your roasted corn to pasta and toss everything together with tongs, making sure to coat all of the pasta with sauce.
Enjoy!
