Place 1 pound halved cherry tomatoes, 1/2 pound uncooked fusilli pasta, 1 large sprig of basil, 1 large minced shallot, 3 thinly sliced garlic cloves, 1 teaspoon salt, and 1/4 teaspoon red pepper flakes in a 10” saucepan or skillet. Pour in 2 ¼ cups water and bring to a boil over high heat. The water might not cover the pasta depending on the size of your pot – that’s OK!
Reduce heat to medium-high and simmer uncovered, stirring often, for 9 to 11 minutes or until the pasta is cooked and most of the water has evaporated. Depending on the size of the pot you use, it may take more or less time for the water to evaporate – if the water evaporates before the pasta is cooked, add another ¼ cup of water and keep cooking.
Remove basil sprig and discard. Stir in the kernels from 2 ears of corn and 2 tablespoons olive oil for about 1 minute to just take the starchiness out of the corn, but leave it nice and crisp. Taste and season with additional salt or red pepper flakes as desired.
Remove from heat and stir in 1/3 cup parmesan cheese until melted. Once the parmesan has melted into a smooth sauce, toss in 4 ounces halved mozzarella balls and 1/3 cup thinly sliced basil leaves by stirring just a couple times. The mozzarella balls shouldn’t melt completely, just get warm and gooey.
Serve topped with basil, parmesan, and more red pepper flakes if desired.