Begin by bringing a pot of water to a rolling boil over high heat. Once boiling, add the Samyang carbo noodles and cook according to package instructions, usually around 3-4 minutes, until they are al dente. Drain the noodles, give them a quick rinse under cold water, and transfer them to a serving plate, keeping them warm while you prepare the corn cheese topping.

In a non-stick pan, heat over medium-high heat, then add the frozen or canned corn. Allow the corn to sizzle and gain a bit of color for about 3 minutes. After that, mix in the grated white cheddar, grated mozzarella, Japanese mayo, and sugar. Stir continuously until the cheeses begin to melt and blend with the corn, about 4-5 minutes, creating a creamy, gooey texture.

Reduce the heat to medium-low and continue to stir the corn cheese mixture occasionally. Cook for an additional 2-3 minutes, ensuring everything is fully melted and well combined. You'll know it's ready when the mixture is bubbly and smooth, releasing a tantalizing aroma.

Once the corn cheese mixture is ready, allow it to rest for 2-3 minutes off the heat. Then, pour the warm, cheesy corn mixture generously over the prepared spicy noodles, covering them completely.

For an optional garnish, sprinkle dried parsley over the top for a pop of color and added flavor. Serve immediately, while everything is warm and inviting.