Bring a large pot of salted water to a boil for your pasta.

In a skillet, melt butter over medium heat. Add shallots, garlic, and fresh corn, sautéing until tender and fragrant—about 5 to 7 minutes.

Transfer the sautéed mixture to a blender, adding in the pecorino cheese. Blend until smooth.

Add your choice of pasta to the boiling water and cook until al dente. Reserve some pasta water, then combine the cooked pasta with the corn puree in the skillet.

Plate your creamy summer corn pasta, garnishing with fresh basil, additional pecorino, crushed red chili flakes, and black pepper.