Boil a pot of water over high heat. Once boiling, add the Samyang Carbo Noodles and cook for 3–4 minutes, stirring occasionally.

In a medium skillet, combine frozen or canned corn, grated white cheddar, grated mozzarella, Japanese mayonnaise, and sugar. Cook over medium-high heat for 3–5 minutes until the mixture starts to sizzle and the cheeses melt.

Reduce heat to medium and stir intermittently until everything is creamy and mixed, about 2–3 minutes.

Remove from heat, let sit for 2–3 minutes, then pour the corn cheese over the spicy noodles. Serve immediately.