Bring a large pot of salted water to a rolling boil over high heat. Add the shell pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Reserve 1½ cups of the pasta water before draining the pasta in a colander.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil is shimmering, add fresh corn kernels, minced shallots, and garlic along with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the shallots are translucent and the corn is tender.

Transfer half of the sautéed corn mixture to a blender. Pour in ½ cup of the reserved pasta water and squeeze in fresh lemon juice. Blend until the mixture is smooth and creamy.

Return the corn puree back to the skillet containing the remaining sautéed vegetables. Add the drained pasta to the skillet and gently stir to combine everything over low heat.

Stir in ½ cup of grated pecorino cheese along with an additional ¼ cup of reserved pasta water. Mix well until the cheese melts, creating a smooth, creamy consistency.

Taste and season your creamy corn pasta with additional salt, black pepper, and any extra lemon juice you desire. Gently fold in half of the fresh basil leaves. Garnish with the remaining basil and a sprinkle of red pepper flakes.