Bring a large pan of well-salted water to a boil.
Add the pasta and cook according to packet instruction

Chop the cobs off the corn, with a sharp knife
Heat a tablespoon of olive oil in a large frying pan over a medium heat, then add the corn.
Cook for five minutes, until the kernels are beginning to brown. Season with a pinch of salt and pepper. Add half to a blender with 50ml water and whizz in to a puree, then return to the pan with the washed and chopped spinach and chilli.
Cook for a further four to five minutes, until the leaves have wilted.

Once the pasta is cooked, reserve half a mug of cooking water, then drain well. Add the pasta to the frying pan with half the ricotta,the lemon zest and juice, along with a splash of the cooking water.
Toss, then, if need be, add more cooking water, so you end up with a silky sauce that coats each piece of pasta.

Toss through most of the basil and parmesan. Spoon the pasta into bowls, put the rest of the ricotta and parmesan on top and finish with the last few basil leaves.