FOR THE BREAD CRUMBS: Combine oil, garlic, and pepper flakes in 10-inch skillet and heat over medium heat until shimmering. Add panko and cook, stirring frequently, until golden brown, about 4 minutes. Off heat, stir in lemon zest, salt, and pepper. Transfer to bowl to cool.

FOR THE PASTA: Bring 4 quarts water to boil in large pot. Add pasta 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, stand 1 corn cob on end on cutting board and firmly scrape downward with back of butter knife to remove any remaining pulp. 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 very smooth, 2 to 3 minutes, scraping down sides of blender jar as needed. Add butter, salt, and nutritional yeast and process until incorporated, about 15 seconds.

Add pureed corn mixture, 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, basil, and lemon wedges separarely.