Pat the steak dry with paper towels and season with salt and pepper. Heat a skillet over medium-high heat with olive oil. Sear steak for 4-5 minutes until brown.

Flip and continue cooking for another 4-5 minutes for medium-rare. Transfer to a cutting board to rest.

In the same skillet, add sweet corn and sauté over medium heat for 3-4 minutes. Add minced garlic and cook for another minute.

Boil salted water in a large pot. Cook bowtie pasta according to package instructions, usually 8-10 minutes. Reserve ½ cup pasta water before draining.

In the skillet, pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.

Drain pasta and add to the skillet, tossing well in the sauce. Season with salt, pepper, and red pepper flakes.

Garnish with parsley and extra Parmesan before serving.