Cook linguine in boiling salted water until al dente, reserving 1 cup of pasta water.

Drain pasta and return it to the pot.

Heat butter in a large skillet over medium heat.

Add sliced scallion whites to the skillet, season with salt and pepper, and cook until tender (3-4 minutes).

Add corn to the skillet and cook until just tender (2-3 minutes).

Add pasta, pasta water, and remaining butter to the skillet and toss to combine, adding more water if needed to loosen the sauce.

Fold in sliced scallion greens and parsley.

Serve topped with goat cheese and more parsley.