Bring large pot of salted water to a boil. Add corn and cook 2 minutes. Transfer to cutting board.

Add orecchiette to same pot and cook per package directions. Reserve 1 cup cooking water, then drain pasta.

When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to blender along with Romano cheese, 3/4 cup pasta cooking water, and 1/4 teaspoon salt; puree until very smooth.

Toss pasta with corn puree, adding some reserved pasta water, 1 Tbsp at a time, if pasta seems dry. Fold in reserved corn, scallions, and basil. Serve sprinkled with additional cheese and basil and with hot sauce if desired.