New World Pappardelle

INGREDIENTS

• 1 teaspoon coarse salt, plus more for cooking pasta
• 8 ounces dried imported pappardelle
• 2 ears corn, husked
• 4 small or 2 large juicy vine-ripened tomatoes, room temperature, cored and cut into 6 to 8 wedges apiece
• 1/4 to 1/2 Scotch bonnet or habanero chile, seeded and very finely chopped
• 1/4 cup extra-virgin olive oil
• 1/4 to 1/3 cup chopped cilantro