Begin by boiling water in a medium saucepan over high heat. Add your Samyang carbo noodles and cook according to package instructions (3-4 minutes) until tender but slightly chewy. Drain the noodles and transfer to a large serving plate.

In a skillet, heat a drizzle of olive oil over medium-high heat. Add 1.5 cups of drained corn and stir occasionally for about 2 minutes until sizzling. Once heated through, add grated white cheddar, grated mozzarella, Japanese mayo, and a teaspoon of sugar. Stir until the cheese starts to melt, about 2-3 minutes.

Reduce heat to medium-low and continue stirring the corn cheese mixture until the cheeses melt into a smooth topping, keeping the corn slightly crisp, about another 2-3 minutes.

Pour the melted corn cheese over the prepared Spicy Noodles and distribute evenly. Optionally sprinkle dried parsley on top for color.

Serve immediately while the noodles are warm and the cheese is gooey.