1. Prepare the Crust:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tomatoes burst and caramelize.
2. Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add corn kernels and cook for 3-4 minutes until tender. Add minced garlic and cook for another minute until fragrant.
4. Add the drained pasta to the skillet with the corn. Pour in a splash of the reserved pasta water and toss to combine. Gently fold in the roasted tomatoes and their juices.
5. Transfer the pasta to a serving bowl. Tear the burrata over the top. Garnish with fresh basil and a sprinkle of red pepper flakes if desired. Serve immediately.