Preparation

• Bring a large pot of well-salted water to a boil. cook the pasta according to package directions until not quite al dente. Add the corn and cook for 1 minute.
• Meanwhile, place a small heatproof bowl next to the stove. in a small heavy-duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium-low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes. Add the orange zest and chile (it will sizzle and foam), and cook, stirring, for 30 seconds, then immediately pour into the bowl.
• Reserve 3/4 cup of the pasta cooking water. Drain the pasta and corn, and return the mixture to the pot or a large heated serving bowl. Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese, and sun-dried tomatoes. Toss vigorously for about 2 minutes until a glossy sauce forms, adding a bit more cooking water as needed to loosen the sauce. Season to taste with salt. Sprinkle with the basil. Serve immediately, passing more cheese at the table.