Bring a large pot of salted water to a boil over high heat. Prepare pasta according to the package instructions, cooking until al dente. Reserve ½ cup of the pasta cooking water.

Using a knife cut corn from the cob and reserve. Using the back of the knife, scrape the cob to release the “milk” or juice from the cob into a bowl. Reserve.

Pat shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and sauté until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer shrimp to a bowl and reserve.

To the same skillet add remaining olive oil, add the shallots and the tomatoes and cook, stirring occasionally, until shallots are translucent and tomatoes start to blister.

Add the corn kernels, ½ teaspoon salt and a few grinds of fresh black pepper and continue to cook until the tomatoes burst. Add the garlic and the red pepper flakes and stir for another minute, until fragrant.

Reduce heat to medium and add wine and lemon juice, stirring to release browned bits. Cook until almost completely reduced. Whisk in the butter. Add Grana Padano, reserved corn “milk” and lemon zest, stirring until cheese is melted. Add in shrimp along with juices and pasta and toss to combine. (If too thick, add reserved pasta water a tablespoon at a time to thin.)

Remove from heat and stir in basil.

Serve in bowls, topping with more grated cheese, basil and a good grind of black pepper.