1 teaspoon coarse salt, plus more for cooking pasta
8 ounces dried imported pappardelle
2 ears corn, husked
4 small or 2 large juicy vine-ripened tomatoes, room temperature, cored and cut into 6 to 8 wedges apiece
1/4 to 1/2 Scotch bonnet or habanero chile, seeded and very finely chopped
1/4 cup extra-virgin olive oil
1/4 to 1/3 cup chopped cilantro
Bring one large and one medium pot of water to a boil; add salt to each. Cook pappardelle in large pot of boiling water until al dente, following label directions.
While pasta is cooking, cook corn in medium pot for 2 minutes. Remove, and refresh under cold running water. With a sharp knife, remove kernels from cob, and transfer to a large heat-proof bowl. Add tomatoes, chiles, olive oil, and cilantro. Toss to combine.
If desired, rest bowl with corn mixture over cooking pasta for a minute or two to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.