Bring 1 large and 1 medium pot of salted water to a boil.
Cook pappardelle in large pot of boiling water until al dente, according to package directions.
While pasta is cooking; cook corn in medium pot for 2 minutes. Remove and refresh under cold running water. With a sharp knife, remove kernels from cob and transfer to a large heatproof bowl. Add tomatoes, pepper, olive oil, 1 teaspoon salt, and cilantro. Toss to combine.
If desired, rest bowl with corn mixture over cooking pasta for 1 to 2 minutes to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.
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