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Cut the kernels from the corn and scrape the cobs with the back of your knife to collect the corn juice.
Heat olive oil and butter in a large skillet. Add shallot and garlic and cook until softened.
Add corn, a couple big pinches of salt, and plenty of black pepper. Cook until tender and juicy.
Add the white wine to deglaze, then blend about half the corn mixture, leaving some whole kernels for texture.
Stir in heavy cream and simmer on low for 10–15 minutes. Taste for salt.
Bake prosciutto at 400°F for about 12 minutes until crispy.
Cook pasta in heavily salted water until 2 minutes shy of al dente.
Add pasta and about 1 cup pasta water to the sauce. Stir in Parmesan and toss until creamy.
Top with fresh basil and crispy prosciutto.