Bring a large pot of well-salted water to a boil; add pasta and cook according to package instructions until it is just short of al dente; reserve 1 cup of the pasta cooking water; drain pasta.
While the pasta cooks, season the shrimp well with salt and pepper; melt half the butter in a deep 12-inch skillet, over medium heat; add the shrimp and sauté until just cooked through; 1 to 2 minutes per side; remove and set aside.
Add the corn to the pan and season with salt; cook, stirring frequently, until browned in spots; 4 to 5 minutes.
Add garlic and red-pepper flakes; cook, stirring frequently for 1 minute.
Add the wine; bring to a simmer and cook until it is reduced by about half; 3 to 4 minutes; add the cooked pasta to the skillet and toss to combine.
Add the arugula (spinach or other greens) by the handful, stirring well between each addition, until wilted; adding some of the reserved pasta water as needed.
Add the remaining butter and the shrimp to the pasta; toss until the butter is melted and everything is coated with sauce; add more pasta water as needed.
Add half the herbs and toss to combine.
Season to taste with salt and pepper.
Transfer to a large bowl or serve directly from the skillet.
Top with remaining herbs; drizzle with olive oil, if desired, and serve immediately.
