Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Peel and small dice the shallot. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Thoroughly wash your hands after handing the pepper.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the corn and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add theshallot and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Remove from heat.

While the vegetables cook, add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, place the ricotta cheese in a bowl; stir in a drizzle of olive oil. Season with salt and pepper to taste.

To the pan, add the cooked pasta, seasoned tomatoes, half the basil (tearing just before adding) and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the fromage blanc and seasoned ricotta cheese; stir to thoroughly combine. Season with salt and pepper to taste.