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Stand shucked corn ears upright in a large bowl and use a chef’s knife to carefully cut the kernels off the cob using a downward motion.
Place a large pot of salted water over high heat to boil.
Heat garlic and 4 tablespoons olive oil in a large skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 2 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften. Add corn to pan and cook until it begins to gently brown in spots, about 5 minutes.
Meanwhile, add pasta to boiling water and cook for one minute; then drain, reserving 1 cup of pasta water.
Increase heat under the skillet to high and add white wine along with 1 cup of pasta water; bring to a simmer. Add the drained pasta along with butter and cheese, if using. Stir everything to coat and continue to cook for about a minute, until sauce has thickened. Remove from heat and stir in lemon juice. Season with salt and pepper, to taste. Toss in fresh cherry tomatoes and torn basil; and serve.