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Bring a large pot of well-salted water to a boil.
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Coat a large saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic has light brown color, remove it from the heat. Watch carefully garlic burns quickly. Melt the butter and add the corn and allow to roast until golden brown in parts. Add the sun-dried tomatoes,thyme half and half , stock and the garlic/pepper mixture. Allow to simmer and cook until the sauce has reduced down.
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Add the pasta to the pot of salty boiling water. Cook the pasta according to directions on package. Remove the pasta from the water and add it to the pot with the tomatoes and corn. Add about a 1/4 cup of the pasta cooking water and cook until the water has evaporated and the sauce melds with the pasta.
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Remove the pan from the heat. Toss in the parmesan, scallion and a big drizzle of high quality extra-virgin olive oil. Toss the pasta well to combine. To serve sprinkle with a little more grated parmesan, feta and serve immediately.
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Enjoy!