Begin by boiling a pot of water over high heat. Add the Samyang carbo noodles and cook according to the package instructions, about 5 minutes. Drain the noodles and set aside.

In a medium pan over medium-high heat, add the corn, grated white cheddar, grated mozzarella, Japanese mayo, and sugar. Stir well to combine and heat for about 2-3 minutes until bubbly.

Once the mixture is bubbly, reduce heat to medium and stir occasionally until the cheese melts evenly, around 2-3 minutes.

Pour the corn cheese mixture over the cooked noodles, ensuring every noodle is coated.

Optional: Garnish with dried parsley or sliced green onions. Serve immediately while hot.