In a large pot of salted boiling water, cook the pasta until al dente. Set aside 60 ml (1/4 cup) of the pasta cooking water. Drizzle olive oil over the pasta to prevent them from sticking. Keep warm.
With a serrated knife, shell the corn.
In a saucepan, brown the pancetta in the oil. Add the onion and cook until tender. Add the peas, corn, reserved cooking water, butter, lime zest, and juice. Cook gently for about 5 minutes or until the corn is cooked. Adjust the seasoning. Add the pasta and toss to heat through. If desired, serve with Parmesan cheese.
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