Husk the fresh corn, slice the kernels off the cob, and scrape any remaining pulp into a bowl. Set aside some whole kernels for garnish.

Peel and deseed the cucumber, then peel the shallot and garlic. Chop the yellow bell pepper and jalapeno into small pieces.

In a blender, combine the corn, cucumber, yellow bell pepper, yellow tomatoes, shallot, garlic, and jalapeno. Add olive oil, lemon juice, sherry vinegar, and salt. Blend on high until smooth.

If the mixture is too thick, add more olive oil or water gradually until the desired consistency is reached. Taste and adjust seasoning as needed.

Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours to allow flavors to meld.

Ladle the chilled gazpacho into bowls and garnish with reserved corn kernels, cherry tomatoes, and fresh basil. Drizzle with basil oil before serving.