Bring a large pot of salted water to a boil. Add corn, cover and cook for 3 minutes. Remove from pot and reserve water. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs.
In a large fry pan, melt 2 tablespoons butter over medium heat. Add tomatoes, salt and pepper and cook, stirring occasionally, for 4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine and simmer until the liquid has reduced by half, about 5 minutes.
Add chicken broth and corn kernels and bring to a simmer.
Meanwhile, bring reserved water to a boil. Cook pappardelle until al dente, about 2 minutes. Drain, reserving 1 cup cooking liquid.
Add pappardelle, green onions and remaining 2 tablespoons butter to fry pan and toss gently to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce. Remove from heat and stir in Parmesan cheese.
Season with salt and pepper to taste and serve immediately.
Notes
A half batch of Michael Chiarello's homemade pappardelle yields the perfect amount for this recipe. If you prefer or it's more convenient, you can substitute store-bought pappardelle and cook it until al dente according to package directions.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pappardelle-with-tomatoes-corn/