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Cook pasta according to package directions. Drain, reserving ¼ cup of cooking liquid. Add pasta to a warmed serving bowl and stir a tablespoon of butter into the pasta to keep the strands from sticking together.
Heat oil in a large skillet over medium high heat. Season the shrimp with salt and pepper, then add to the pan, sautéing until just cooked through. Remove from the pan to a plate and set aside.
Add the tomatoes and corn with a tablespoon of olive oil to the same skillet. Cook, stirring, about 5 minutes until tomatoes begin to soften. Add in the garlic and red pepper flakes and cook gently without coloring for about 1 minute. Add the wine, lemon juice, remaining 2 tablespoons of butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and cook for 3 minutes. Add some pasta water if the pan is too dry. Add shrimp back to pan and stir to combine. Taste for seasoning.
Pour skillet contents over the pasta and toss. Garnish with basil and more black pepper.