Bring a large pot of salted water to a boil. Cook the bucatini until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.

Meanwhile, heat the olive oil, butter, and Calabrian chili paste in a large skillet over medium heat. Once the butter has melted, place the lobster tails cut-side down in the skillet. Cook for about 3 minutes, then flip and cook for another 1–2 minutes, turning as needed, until the shells are bright red and the lobster meat is opaque and just cooked through. Transfer the lobster to a plate.

Leave about 3 tablespoons of the butter mixture in the skillet, transferring any excess to a small bowl to spoon over the finished lobster later, if desired.

Add the shallots and garlic to the skillet and cook for about 2 minutes, until fragrant. Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to burst. Pour in the white wine and cook for another 2-3 minutes, gently pressing the tomatoes with the back of a spoon or spatula to release their juices. For a smoother and creamier sauce, lightly blend the tomatoes with an immersion blender.

Stir in the garlic powder, smoked paprika, black pepper, a small pinch of salt, the heavy cream, and ½ cup of the reserved pasta water. Simmer for 2-3 minutes until the sauce is slightly thickened.

Add the cooked bucatini, lemon juice, parsley, and half of the charred corn. Toss until the pasta is evenly coated in the sauce, adding more reserved pasta water a splash at a time if needed to loosen the sauce.

Divide the pasta between two bowls. Top with the charred corn and cooked lobster tails. Spoon any reserved Calabrian butter over the lobster, garnish with additional parsley if desired, and serve immediately.