Saute the sunflower seeds in 1 TBSP olive oil in a large skillet. Set aside.
In a large skillet, cook the noodles according to package directions.
Saute the onion, corn, and red pepper flakes in the same skillet as the sunflower seeds, using the residual olive oil from the skillet (approx. 5-10 minutes, until the veggies are tender).
In a blender, pulse the goat cheese, parm cheese, milk, salt and pepper together until well blended.*
Pour the blended cheese sauce over the skillet veggies. Then combine this with the noodles. Fold in the basil, and top with extra parm cheese and the sauteed sunflower seeds.