Cook the pasta by boiling salted water and adding uncooked pasta. Cook until al dente, about 8-10 minutes, and reserve 2 cups of pasta water before draining.

In a mixing bowl, combine cream cheese with ¼ cup of reserved pasta water, whisking until smooth. Adjust consistency with more pasta water if needed.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add sweet corn to the skillet, sprinkle chili flakes, ground black pepper, and salt. Cook for 3-4 minutes until corn is tender.

Stir in chopped spinach and cook for 2-3 minutes until wilted.

Pour the cream cheese mixture into the skillet, stir, and cook over low heat for 2 minutes until well combined.

Add cooked pasta to the skillet, toss gently. Add more reserved pasta water if the sauce is too thick.