In a large pot of salted boiling water, cook the pasta for 8 minutes until Al Dente. Drain and set aside.
In another pot of boiling water, add broccoli and cook for 5 minutes. Remove from heat and put in bowl filled with cold water to stop the cooking.
In a large pot over medium low heat, melt the butter and sprinkle in the flour. Whisking constantly, cook for a couple of minutes. Pour in the milk and the canned cream, add the mustard and whisk until smooth. Cook until thick, about 5 minutes. Reduce the heat to low.
Add in the cheese and stir to melt. Add ½ teaspoon salt, ½ teaspoon pepper, and paprika. Taste the sauce and add more salt and pepper if needed.
Add the cooked pasta, broccoli, and corn and stir to combine. Serve immediately