Start by bringing a pot of water to a boil over medium-high heat. Add the Samyang carbo noodles and cook for 4-5 minutes. Drain and transfer to a serving plate.

In a large pan, add the frozen or canned corn and sauté for 3-4 minutes until slightly golden.

Reduce heat to medium, add white cheddar and mozzarella cheese, drizzle in Japanese mayo, and add sugar. Stir for 2-3 minutes.

Continue stirring until cheese has fully melted, then remove from heat and let sit for 2-3 minutes.

Spoon the cheesy corn mixture over the noodles and serve hot, optionally garnishing with dried parsley.