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In a food processor, blend ricotta, thyme, kosher salt, and red pepper flakes until smooth, about 2 minutes. With the motor running, add 1 Tbsp. oil and continue to blend until combined; season with kosher salt, if needed. Keep ricotta mixture in food processor.
Meanwhile, if using frozen corn, place in a fine-mesh sieve and run under cool water to thaw. Pat dry with paper towels.
In a medium skillet over medium heat, heat remaining 1 Tbsp. oil. Add corn and cook, undisturbed, for 1 minute, then stir and continue to cook until corn is well charred, 3 to 5 minutes more.
Transfer about half of corn to food processor and pulse a few times just to slightly break down.
Spoon ricotta into a serving bowl. Top with remaining charred corn and more thyme. Drizzle with hot honey and sprinkle with sea salt. Serve with crostini alongside.