Trim the leek so it’s the white & light-green parts only. Cut leek in half lengthwise then thinly slice into thin matchsticks. Rinse leeks & drain on paper towels.
Add 2-inches of oil to a heavy bottomed saucepan. Heat over medium heat (375ºF). So as to not overcrowd the pot, add batches of leeks & fry until golden brown (~8-10 min). Remove to a paper towel-lined plate to drain. Season leeks with salt. Repeat with remaining leeks.
Using a sharp knife, cut the kernels off the cob & discard the cobs.
Heat a large pot over medium heat, add oil & heat through. Add butter & allow to melt then add corn, shallots & leek, sautéeing until leeks are tender (~6-8 min) stirring occasionally.
Add white wine & reduce the heat to medium-low, simmering until wine has reduced by half (~6 min).
Add the mixture to a blender or the bowl of a food processor fitted with the blade attachment & blend until smooth.
Return the mixture to the pot & whisk in the cream. Season to taste with salt.
Bring a large pot of water to a boil over medium-high heat. Add pasta to boiling water & cook, stirring occasionally, until al dente (~10 min). Set aside 1 cup of pasta water then drain & return the pasta to pot.
Add the sauce to the pasta as well as the cheese & ½ cup of reserved pasta water. Stir to combine.
Divide the pasta among warmed serving bowls. Top with the frizzled leeks & a drizzle of the truffle oil. Serve warm.