In a large skillet over medium heat, melt salted butter along with fresh sage leaves. Cook for about 2 minutes until the butter starts to foam and the sage becomes fragrant. Add in the corn, minced garlic, chili flakes, salt, and black pepper, stirring gently. Continue cooking for an additional 5-10 minutes, or until the butter turns a deep golden brown and the corn is slightly caramelized. Remove from heat.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta (1 pound) and cook according to package instructions, typically around 8-12 minutes, until al dente. When cooked, reserve about a cup of pasta water, then drain the rest. Return the drained pasta to the pot and set aside while you prepare the sauce.

In the same hot pot, add cream cheese and begin to whisk continuously until it melts into a smooth mixture. Gradually pour in 2 cups of whole milk, whisking to combine. Heat the mixture over medium, stirring until it comes to a gentle simmer, about 5 minutes.

Once the Alfredo base is ready, stir in 1.5 cups of grated Parmesan cheese and optional crumbled blue cheese if using. Continually whisk the mixture until the cheeses melt and the sauce is creamy and well-blended.

Add the cooked pasta to the creamy Alfredo sauce, tossing gently to coat the noodles thoroughly. Then, fold in the brown butter mixture with the corn and sage, ensuring every piece is evenly distributed. Serve immediately, garnished with extra Parmesan and crispy sage leaves on top.