Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. To the same skillet, add the tomatoes, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the butter and corn, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes. Add the pasta, parmesan, basil, and scallops, gently toss to combine. If needed, thin the sauce with a little of the pasta cooking water. Divide the pasta among plates and top with burrata cheese, basil, and lemon. Enjoy!