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friedlotus
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Bring large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to cutting board.
Add orecchiette to same pot and cook per package directions. Reserve 1 cup cooking water, then drain pasta.
When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to blender along with Romano cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt; puree until very smooth.
Toss pasta with corn puree, adding some reserved pasta water, 1 Tbsp at a time, if pasta seems dry. Fold in reserved corn, scallions, and basil. Serve sprinkled with additional cheese and basil and with hot sauce if desired.