Start by preparing the breadcrumbs. Melt butter in a small skillet. Add breadcrumbs, cornmeal, and salt. Stir well to combine. Toast for 2-3 minutes, stirring constantly, until golden brown. Add to a bowl and set aside. 

Bring a large pot of water to a boil. Salt generously then add in pasta. Cook according to pkg directions. Reserve ¼ cup pasta water.

While pasta is cooking, prepare the rest. Add butter and olive oil to a large skillet over medium-high heat. Once butter has melted, add corn, fresh thyme, and pinch of kosher salt. Cook for 8-9 minutes until corn has softened, stirring occasionally.

Stir in garlic, asparagus, and cherry tomatoes. Cook for an additional 5 minutes to caramelize corn. Mix in pasta water and coconut cream. Cook for a few minutes until warmed through and slightly thickened. Season with salt and pepper to taste (I added ~1 tsp kosher salt and several turns of black pepper). Add pasta. Use tongs to full coat pasta in sauce and veggies. Season with more salt and pepper, if needed.

Serve pasta topped with cornmeal breadcrumbs. Enjoy!