For the brown butter crumbs:

1. Melt butter in a saucepan. Let bubble and squeak until it starts to turn golden and the residue in the bottom begins to brown.
2. Remove from pan before it starts to burn.
3. Add breadcrumbs, stir to mix, and return to the stove over low/medium heat.
4. Stirring frequently to prevent burning, cook until the crumbs crisp and turn a deeper color. Remove and let cool.

For the pasta:

1. Heat a skillet, steak iron or the grill, and cook corn and asparagus until charred and soft.
2. Transfer to a board, cut asparagus in pieces, and cut the corn from the cob. It will take about 20 minutes for the corn, and you need to turn it so all sides are cooked. The asparagus will take about 10 minutes, so add them after the corn.
3. You can also roast the corn and asparagus in the oven until charred.
4. Cook pasta in abundant salted water until al dente (the time the package stipulates is usually very accurate). Drain, add a few tablespoons olive oil, and reserve.
5. While the pasta is cooking, add red onion and jalapeño to a skillet with a few tablespoons of olive oil and lightly cook over medium heat for a minute. Add salt and pepper and cook for 1 more minute.
6. Reserve a few asparagus tips for garnishing, and add the rest together with the corn to the skillet. Season with more salt and pepper to taste, increase the heat to medium/high and cook for 3 or 4 minutes, until all is integrated and beginning to brown a little bit more.
7. Add the cooked pasta to the skillet and carefully mix over low heat. Remove from heat, transfer to a serving platter, add chopped parsley, cheese, sprinkle with brown butter crumbs, and remaining asparagus tips.
8. Serve immediately, passing more breadcrumbs and grated cheese if you want.