Bring a large pot of generously salted water to a boil. Prepare penne al dente according to package instructions. Drain and keep warm.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.
Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.
Add butter. Once butter is mostly melted, gently fold in crab taking care not to break it up too much. Continue heating until the crab is heated through and the butter nicely coats everything.
Add the penne, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.
Garnish with remaining parsley and enjoy.
