Place a large pot of salted water over heat and slowly bring to a boil while you prepare the other ingredients.
Cut each corn cob in half to create two shorter sections. Set each half on its cut side and remove the kernels with a knife.
Add about 2/3 of the corn to a blender (reserving the rest for later) with the salt, butter and water. Puree until smooth.
Add the corn puree to a large pan, but do not turn on the heat yet.
Add the basil, garlic and half and half to a blender. Puree until smooth. Set aside.
Once the pasta water begins to boil, set the heat on the corn puree to medium and allow to simmer. Add pasta to the boiling water and cook until it's just shy of al dente, between 30 and 90 seconds (longer for wider pastas).
Transfer pasta to the pan with the simmering corn puree and then add the basil cream and the remaining corn kernels. Bring the mixture back to a simmer and cook for 60 seconds while tossing and coating the pasta with the corn and basil sauce.
Plate the pasta and top with Frantoio Grove Organic Extra Virgin Olive Oil, more basil and your choice of garnishes like Parmigiano-Reggiano and red pepper flakes.
