In a Hexclad 5.5 Qt Hybrid Deep Sauté Pan heat oil over medium heat. Add shallot and garlic and cook, stirring occasionally, until fragrant and light golden, about 1 minute.

Pour in 6 cups of water and add pasta,  2 ½ teaspoons salt and ¼ teaspoon pepper. Bring to a boil over high heat. Reduce heat to medium-high and cook, stirring frequently and scraping bottom of pan to ensure pasta doesn’t stick, until pasta is al dente and liquid thickens and coats pasta, 12 to 15 minutes.

Stir corn into pasta and cook until crisp-tender and warm, 1 to 2 minutes more. Remove sauté pan from the heat and stir in ricotta, parmesan, basil, and lemon zest and juice. If too thick, stir in water a few tablespoons at a time. Serve with more parmesan, basil, and pepper flakes sprinkled on top.