Cook pasta according to package directions, removing from heat when just barely tender. Drain pasta and set aside, reserving ½ C of the cooking liquid.

Heat a large skillet with 2 tablespoon of oil and saute corn and mushrooms with ¼ teaspoon kosher salt until tender-- about 5 minutes.

Stir pasta, spinach, tomatoes, cream, and reserved pasta cooking liquid into the skillet and bring to a simmer. Cook over medium-low heat until the pasta is tender, spinach is wilted, and sauce is slightly thickened--about 5 minutes.

Remove skillet from heat and stir in fresh basil and parmesan cheese. Season to taste with salt and pepper and serve topped with additional parmesan cheese.