Cook the noodles: Bring a pot of water to a boil and cook the noodles according to package instructions until just tender. Drain them carefully, making sure not to overcook, and reserve about 1/2 cup of the cooking water to help build the sauce later. Lightly toss the noodles with a few drops of sesame oil so they don’t stick together while you prepare the rest.

Char the corn: Heat a large skillet over medium-high heat and add butter or oil. Once hot, add the corn kernels in an even layer and let them sit for a couple of minutes without stirring so they develop a deep golden char. Stir occasionally afterward, continuing to cook until the corn is slightly smoky, caramelized, and nicely browned in spots.

Add aromatics: Reduce the heat slightly and add the minced garlic and grated ginger (if using). Stir constantly for about 30–60 seconds, just until fragrant, making sure the garlic does not burn as it can turn bitter quickly.

Make the miso sauce: In a small bowl, whisk together the miso paste, soy sauce, sesame oil, honey (or sugar), chili flakes, and the reserved hot noodle water. Mix thoroughly until the miso fully dissolves and the sauce becomes smooth, slightly creamy, and pourable.

Combine everything: Pour the miso sauce into the skillet with the charred corn and stir well so every kernel is coated. Add the cooked noodles and toss everything together thoroughly, making sure the sauce clings evenly to the noodles and corn.

Finish and serve: Let everything cook together for 1–2 minutes so the flavors fully combine and the sauce lightly thickens. Taste and adjust seasoning with salt or pepper if needed. Serve hot, topped with sliced green onions and sesame seeds for a fresh, nutty finish.