Bring a large pot of salted water to a boil. Cook pasta until al dente, according to the package directions. Drain, toss with 1 T olive oil and set aside.
Heat a large cast iron skillet over high heat. Add butter and let melt. Add corn, shallots, and garlic, and cook for 3-4 minutes. Once corn is tender, add crab, salt, pepper, and red pepper flakes, and cook another few minutes.
Reduce heat to medium, pour in the white wine to de-glaze the pan, and simmer until half of the liquid has reduced.
Add pasta, parmesan, squeeze of lemon and fresh basil; toss to combine.
Serve in warm pasta bowls with fresh basil, lemon wedges, a drizzle of olive oil, and freshly cracked pepper.