Bring a large pot of salted water to a rolling boil and cook 8 ounces of shell pasta according to package instructions, typically around 8-10 minutes. Reserve 1½ cups of pasta cooking water, then drain the pasta.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 3 cups of fresh corn kernels, 2 chopped shallots, and 2 chopped garlic cloves. Season with 1 teaspoon of sea salt and freshly ground black pepper. Sauté for about 5 minutes until shallots soften and corn turns golden.

Transfer half of the sautéed corn mixture to a blender with ½ cup of reserved pasta cooking water and 1 tablespoon of fresh lemon juice. Blend until smooth, then return to the skillet and mix with the remaining corn for a balanced texture.

Add the drained shell pasta to the skillet and toss with the corn sauce, gradually adding reserved pasta water to achieve desired consistency.

Stir in ½ cup of grated pecorino cheese until melted. Adjust seasoning with salt and black pepper, and fold in half of the fresh basil leaves. Optional: sprinkle red pepper flakes before serving.