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First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.
Mix the broccoli and corn with the olive oil.
Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper.
In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables.
Add the chopped coriander to the bowl.
Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots.