Generously season your steak with salt and pepper, ensuring even coverage. Pat dry with paper towels to promote a nice sear.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Sear the steak for 4-5 minutes on each side until a golden brown crust forms.

Remove the steak from the skillet and let it rest for about 5 minutes, covered loosely with foil.

In the same skillet, add 1 cup of sweet corn and sauté for 3-4 minutes. Then, add 2 minced garlic cloves and sauté for an additional minute.

Bring salted water to a vigorous boil in a large pot and cook the bowtie pasta for about 10-12 minutes. Reserve ½ cup of pasta water before draining.

Pour in 1 cup of heavy cream to the skillet with corn and garlic, simmer gently, and add ¾ cup of freshly grated Parmesan cheese until melted and thickened.

Combine the drained bowtie pasta with the creamy sauce, adding reserved pasta water until reaching desired thickness. Season with salt and pepper.

Slice the rested steak against the grain into thin strips, mixing into the pasta or serving on top.

Garnish with freshly chopped parsley and additional Parmesan before serving.