Heat 2 Tablespoon of the butter in a large skillet over medium heat. Once melted, add two cloves of garlic and the breadcrumbs and stir to coat.
Cook, stirring occasionally until breadcrumbs are toasted, about five minutes. Remove the breadcrumbs to a plate, wipe the skillet clean and return to the heat.
Add the remaining butter, garlic, the white parts of the green onions, basil, oregano, thyme, red pepper flakes and a pinch of salt and pepper and the corn kernels to the pan. Cook, stirring occasionally until the onions are soft.
Add the pasta, broth, and milk to the skillet and turn the heat up to medium-high. Stir and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally until the pasta is cooked through, about 10-12 minutes.
Remove the pan from the heat and stir in the cream cheese, parmesan cheese, and lemon juice until the cheese is melted.
Top with the toasted breadcrumbs and the remaining green onions.
NOTE ON CORN: You can use fresh, frozen or canned. You will need 3 cups total which is about 4-5 fresh ears, or 2 15 ounce cans. If using frozen corn, it's best to thaw it first.NOTE ON HERBS: If using dried instead of fresh, cut the amounts to 1 teaspoon of basil and oregano and ½ teaspoon of thyme.