Use a sharp knife to cut the kernels off the ears of corn while they're still raw or uncooked. Place a large pot of salted water over high heat, add the corn cobs, and bring to a boil (this will be the pasta cooking water). When the water is ready, remove the corn cobs with tongs and add the pasta. Cook ~10-12 minutes or until preferred texture is reached. Save 1 cup of the pasta water and drain the rest.
While the pasta is cooking, heat the oil in a large skillet. Add the garlic and simmer about 1 minute. Add the corn kernels and cook for 4 minutes. Add the cherry tomato halves and simmer until the pasta is done.
Combine the drained pasta and the corn-tomato mixture together in the large pot, stirring to evenly distribute the vegetables. Add the lemon juice and fresh basil. Serve immediately.