Grill the sausage until cooked through. Wrap in alumiunum foil and keep warm while you prepare the creamed corn.
Remove the husks and silks from the corn and cut the kernals from the cobs.
In a large pot of salted water, boil pasta according to directions. Reserve 1/2 cup pasta water. Drain and rinse.
Meanwhile, prepare the corn. In a large skillet over medium heat, toast the pine nuts for 2 to 4 minutes, until toasted. Remove from pan and set aside.
Swirl the olive oil in the pan to coat. Add the corn kernals, tomatoes, and shallot. Cook until just browning, 5 to 7 minutes, stirring as needed. Add the light cream and pasta water. Bring to a gentle boil and cook for 5 minutes. Season with salt, pepper, and nutmeg. Reduce heat and allow to cook until thickened 5 minutes longer.
Toss the drained pasta into the sauce and add the arugula.
Slice the sausage thin and add it, as well as any accumulated juices to the corn mixture.
Serve with Parmesan cheese on top and a sprinkle of the toasted pine nuts.