For pesto: Melt butter in a skillet over medium-high heat. Add shallots, corn and garlic and sauté for 2 to 3 minutes. Season with salt and pepper. Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Fold in Parmesan and adjust seasonings. Set aside.
Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
Drain pasta into a colander, reserving 3 tablespoons pasta water, and add salted zucchini strips. Gently toss together and rinse until cool water.
Transfer pesto to a large mixing bowl and stir in pasta water. Top pesto with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together.
Add corn and basil and adjust seasonings. Gently toss together and serve.