Combine 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, and ¼ teaspoon red pepper flakes in 10-inch skillet and heat over medium heat until shimmering. Add ½ cup panko and cook, stirring frequently, until golden brown, about 4 minutes. Off heat, stir in 1 teaspoon grated lemon zest, ⅛ teaspoon table salt, and ⅛ teaspoon pepper. Transfer to bowl to cool.

Bring 4 quarts water to boil in large pot. Add 1 pound orecchiette and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.

Meanwhile, cut kernels from 4 to 6 ears corn to yield 4 cups (reserve any extra kernels for other use). Stand 1 corn cob on end on cutting board and firmly scrape downward with back of butter knife to remove any pulp remaining on cob. Repeat with remaining cobs. Transfer pulp to blender along with 3 cups corn kernels.

Process on low speed until thick puree forms, 30 to 60 seconds. Increase speed to high and continue to process until puree is very smooth, 2 to 3 minutes, scraping down sides of blender jar as needed. Add 4 tablespoons unsalted butter, cut into 4 pieces; 1½ teaspoons salt; and 4 teaspoons nutritional yeast and process until incorporated, about 15 seconds.

Add pureed corn mixture, ½ cup grated Parmesan, remaining 1 cup kernels, and ½ cup reserved cooking water to pasta and cook over low heat, stirring vigorously until pasta is coated in thickened sauce and kernels are warmed through, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve immediately, passing panko; ½ cup fresh basil leaves, torn; and lemon wedges separately.