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Heat oil in large skillet over medium-high heat until it shimmers. Add corn and cook 3 minutes, stirring occasionally, until light golden. Add squash and cook 2–3 minutes, stirring occasionally, until squash softens but still retains texture. Stir in 1/2 cup Parmesan and scallions. Remove from heat and toss until cheese melts. Season with sea salt, pepper, 1 tablespoon lemon juice, and red pepper flakes. Adjust seasoning to taste. Before serving, garnish with more scallions and Parmesan cheese.