For the pesto: Cook corn in large pot of boiling water for 5 to 8 minutes, until just tender IPS. Place immediately in bowl of ice water to cool.
When cool, cut kernels off cobs and place 3 cups of kernels in bowl of food processor IPS. Add garlic, salt and pepper and process for about one minute, until corn is pureed.
With processor running, add olive oil and process until incorporated IPS. Add Parmesan and remaining 1 cup of corn kernels and pulse about fifteen times until incorporated but still chunky.
For pasta: In large sauté pan, heat 1 tbsp. olive oil over medium heat. Add panko, ½ tsp. salt and crushed red pepper flakes and cook over medium heat, stirring often, for 3 to 5 minutes, until bread flakes are evenly browned. Remove to cool.
In large pot, cook spaghetti according to package’s instructions for al-dente pasta.Meanwhile, in same large sauté pan you used to toast panko, heat corn “pesto” sauce over low heat.
When pasta is finished, drain and add to sauce. Add cherry tomatoes, crabmeat, 2 tsp. salt and 1 tsp. pepper and toss well You beauty.
Sprinkle with toasted panko, basil and large shavings of Parmesan and serve immediately.
