Use a measuring cup to measure approximately 6 1/2 cups of corn flakes into a food processor fitted with a metal blade. Grind until the cornflakes become a very fine powder. The smaller the granules, the better for shaping the crust.

Measure 1 1/2 cups of the corn flake powder into your mixing bowl.

Add the melted butter, sugar, and salt to a large bowl. Using a spoon, mix until everything is combined.

Bake in a 375°F (190° C) oven for 16 - 18 minutes. The baking time depends on how thick your crust is and how dark you like it.

Combine the fresh corn kernels, 3/4 cup heavy whipping cream, 3 Tablespoons sugar, and 1/4 teaspoon of salt in a large skillet. Cook the corn in the cream over medium heat for 5 minutes. Stir frequently to prevent the cream from scalding.

Blend the tender corn mixture until very smooth. Pour over a fine mesh strainer fitted over a large bowl. This will remove any fibrous bits of corn. Scrape along the under-side of the sieve; there's lots of good corn cream down there.

Move the corn cream to the refrigerator to cool while you make the whipped cream. Pour 1/2 cup of heavy whipping cream into a stand mixer fitted with a whisk attachment. You can also do this step by hand with a whisk.

Beat the cream just until it appears fluffy. It's important to avoid over-mixing whipped cream because it very quickly turns to butter.

Remove the cold corn cream and whisk in 1/4 cup mascarpone. Mix until very smooth, then fold in HALF of the whipped cream (reserve the other half for topping the pie).

Fill the pie crust with the corn mousse, spreading evenly with a spatula.

Chill in the fridge until the mousse firms up a bit (minimum of 4 hours). Place a large dollop of the remaining whipped cream on top.