Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir. Cook until softened, about 6 o 8 minutes. Stir in the garlic and cook for another minute. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften. Season the mixture with the salt and the pepper.
[At this time I usually cook the gnocchi according to package directions!]
Increase the heat to medium. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed. Stir in the parmesan cheese. Taste and season additionally if desired. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.