Bring ears of corn to a boil in a large pot, then remove them from the water using tongs. Shave off the kernels and return the cobs to the pot of boiling water. Add pasta and cook, 5-7 minutes. Drain pasta and discard the corn cobs.

Melt butter over medium heat in a saucepan. Saute the garlic until it sizzles and begins to brown. Pour in the cream. Bring to a boil, then reduce heat to low. Stir in the sherry and salt and simmer until slightly thickened, about 10 minutes.

Combine the pasta and sauce in a large pot over low heat. Stir in the crab meat and corn until warmed. Serve with fresh cracked pepper.