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Preheat oven to 400°. Prepare a grill for medium heat; preheat 5 minutes (or heat a grill pan over medium heat).
Brush corn cobs with oil. Grill, turning occasionally, until charred on all sides, 3 to 5 minutes. Using a sharp knife, slice kernels off cobs and transfer to a small bowl.
Grill flatbreads, turning halfway through, until charred on both sides, about 1 minute per side. Transfer to a large sheet tray or divide between 2 baking sheets.
Spread pesto on one side of flatbreads. Using your hands, rip burrata into quarters and divide among flatbreads. Top with corn, tomatoes, and onion (if using).
Bake flatbreads until edges are golden brown and burrata is melted, 10 to 12 minutes.
Top with basil; season with sea salt.