Bring a large pot of salted water to a rolling boil. Add uncooked pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve 2 cups of starchy water before draining.

In a medium bowl, combine cream cheese with reserved pasta water gradually, whisking until smooth and creamy for the base of the sauce.

Heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant but not browned.

Add sweet corn, chili flakes, salt, and black pepper. Cook for 3-4 minutes until corn is tender. Stir in chopped spinach and cook for 1-2 minutes until wilted.

Reduce heat, pour in cream cheese sauce, and stir for about 2 minutes until heated through and combined.

Add the cooked pasta and toss it in the sauce mixture. Add more reserved pasta water if the sauce is too thick.

Plate the pasta, garnish with additional black pepper and chili flakes if desired. Serve warm.