Begin by bringing a pot of water to a boil. Add the Samyang carbo noodles and cook them according to the package instructions, usually about 3-5 minutes until tender. Drain and transfer to a serving plate.

In a non-stick pan over high heat, combine corn, cheddar, mozzarella, mayo, and sugar. Stir continuously until it sizzles and the cheese melts, about 3-4 minutes.

Reduce heat to medium once cheese bubbles and is fully melted. Mix well to ensure corn is coated, cooking for an additional 2-3 minutes until thick.

Pour the corn cheese mixture over the cooked noodles, distributing evenly.

Garnish with a sprinkle of dried parsley for added flavor and visual appeal.

Serve immediately while hot and melty, with a side of spicy kimchi if desired.