In a 12-inch large sauté pan, heat Extra-Virgin Olive Oil (3 tablespoon) over medium-low heat.
Add the Corn Kernels (3 1/2 cup), Garlic (2 clove), and Kosher Salt (1/2 tablespoon) and cook for 8-10 minutes, stirring occasionally, until the corn is tender.
Remove 1/2 cup corn and set aside. Transfer the rest of the corn and garlic to the bowl of a food processor or powerful blender such as a Vitamix and allow to cool for 10 minutes before blending. Meanwhile, make the spicy bread crumbs.
Using a paper towel, wipe out the sauté pan you used to cook the corn, and heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat. Add the Panko Breadcrumbs (1/2 cup), Crushed Red Pepper Flakes (1/4 teaspoon) and Kosher Salt (1/4 teaspoon).
Cook, stirring very often, for 3-5 minutes, until the panko is golden brown. Remove to a small bowl to cool.
Add Kosher Salt (1 1/2 tablespoon) and Ground Black Pepper (1/2 tablespoon) to the corn and garlic and process until coarsely pureed. With the food processor running, add Extra-Virgin Olive Oil (1 tablespoon) and process until smooth.
Add the Parmesan Cheese (1/2 cup) and pulse until combined.
Meanwhile, bring a large pot of salted water to a boil. Add the Spaghetti (1 pound) and cook according to the directions on the box. While the pasta cooks, wipe out the sauté pan again.
Transfer the corn “pesto” to the pan, add 1/4 cup of pasta water and bring to a simmer over low heat, stirring until smooth.
When the pasta is finished cooking, use tongs to transfer it to the sauté pan and toss it with the sauce. Add the Cherry Tomato (2 pint) and reserved corn and toss again.
Sprinkle a thin layer of panko crumbs over the pasta, and some of the Fresh Basil Leaf (1/2 cup). Serve warm.