Pat the steak dry and season generously with salt and pepper. Heat a skillet over medium-high heat and add olive oil. Sear the steak for 4-5 minutes on each side for medium-rare.

Remove the steak and let it rest. In the same skillet, add sweet corn and sauté over medium heat for 3-4 minutes until tender and slightly charred.

While corn cooks, boil salted water in a large pot, add bowtie pasta, and cook according to package instructions (8-10 minutes). Reserve ½ cup of pasta water before draining.

Reduce heat to low, pour in heavy cream over corn, and stir to a gentle simmer for 2-3 minutes. Gradually whisk in Parmesan until melted.

Add drained pasta to the creamy sauce, tossing gently to coat. Adjust seasoning with salt, pepper, or red pepper flakes if desired.

Slice the resting steak against the grain and serve over the creamy pasta, garnishing with parsley and extra Parmesan.