Cook the Samyang Carbo noodles according to the package instructions, usually about 4–5 minutes in boiling water. Once they're al dente, drain them, and transfer the noodles to a serving plate.

In a medium-sized skillet, heat over high heat and add the frozen or canned corn. Stir for about 1 minute until it's heated through, then reduce the heat to medium. Quickly add the grated white cheddar, grated mozzarella, Japanese mayo, and sugar, mixing everything together until well combined.

Continue stirring the corn cheese mixture on medium heat for about 2–3 minutes, or until the cheese melts completely and the mixture begins to bubble.

Remove the pan from the heat and let it sit for a couple of minutes. Then, layer the hot cheesy corn mixture generously over the cooked spicy noodles, ensuring each noodle is coated.

Consider garnishing with a sprinkle of dried parsley or your favorite herbs. Serve immediately while hot, and enjoy!