1. Bring 8 cups of salted water to a boil in a large pot. Reduce heat to low and whisk in polenta. Cook, whisking occasionally to prevent clumping or sticking to the bottom of the pot, until cooked through, 15–20 minutes. Once polenta is fully cooked, remove from heat and whisk in 3 tablespoons butter, ¼ cup Parmesan and season with salt and pepper. Season with more salt, pepper and Parmesan as you like.
2. Meanwhile, in a medium skillet, heat 2 tablespoons butter over medium heat. Add corn kernels and season with kosher salt and lots of freshly ground pepper. Add paprika and a pinch of crushed red pepper flakes and cook, stirring occasionally, just to take the raw edge off and bring out the sweetness, 2-3 minutes.
3. Spoon polenta into a large serving bowl and top with corn, more black pepper or crushed red pepper flakes and Parmesan.