Heat half the oil in a large skillet over medium heat. Once oil is shimmering, add the garlic, red pepper flakes and shallots. Cook until shallots soften, about 2 minutes. Add in the corn, season with salt and pepper and let cook for 5 minutes or until corn softens.

Transfer all but 1/4 cup of the corn mixture and vegetable broth into a blender or food processor and process until smooth, adding more broth if needed – it should be a thick sauce consistency. Transfer the 1/4 cup of corn to a bowl and set aside.

Add the kohlrabi noodles to the skillet and place back over medium-high heat. Drizzle with remaining olive oil and season with salt and pepper. Let cook, tossing occasionally, until the kohlrabi wilts to your preference, about 5-7 minutes.

Once kohlrabi is cooked, add back in the pureed corn and reserved corn and toss well to combine.

Divide the mixture to two bowls and garnish with parsley.