Puree 1 cup of the corn and 1 cup of the half and half in a food processor until very smooth; press through a strainer and reserve.
In a small skillet heat the butter and garlic until sizzling. Mix in the remaining corn kernels, tomato, basil and salt and pepper. Keep warm over low heat.
Sprinkle the saffron in a large skillet and warm over very low heat until fragrant, about 2 minutes. Add the remaining half and half and boil over high heat until reduced by half, about 3 minutes. Add the strained corn puree and simmer over low heat until thickened, about 5 minutes. Add salt and pepper, to taste.
Meanwhile, cook the pasta according to package directions in plenty of salted boiling water, until firm to the bite. Remove from heat and add 1 cup cold water to stop cooking; drain. Add pasta to the skillet with the saffron cream mixture; heat stirring, until pasta is coated, about 2 minutes. Mix in half of the corn and tomato mixture. Divide pasta among 4 serving dishes, garnish each with the remaining corn and tomato mixture and serve at once.