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Bring a large pot of salted water to a boil. Add the noodles and cook according to packet instructions until al dente. Drain, refresh under cold water and drain again.
Halve cucumbers lengthwise. Using a small spoon, scrape out the seeds and discard. Cut cucumber into thin strips.
Make the sesame sauce: Place the sesame paste into a bowl and add the sesame oil and chile crisp. Add ¼ cup of water and whisk until smooth and pourable. If the sauce is too thick, add another splash of water, until the sauce feels loose enough to coat the noodles. (The sauce can be prepared 1 day ahead, but it will thicken up over time. To loosen it up, whisk with a tablespoon or two of water.)
Place the noodles into a large bowl and add the sesame sauce, cucumber and corn. Toss to coat the noodles.
To serve, top with sesame seeds, basil leaves and a few drops of chile crisp.