In a pan over medium heat, heat the butter and sauté the bacon and garlic for 2 minutes. Add the corn, red pepper and freshly ground black pepper and sauté for about 5 minutes, until our vegetables are soft and the corn is golden.
At the same time, in a large saucepan, boil 5 liters of water, add 35g of salt and boil the MISKO Shells for as long as indicated on the package minus 1 minute.
Add white wine in the pan and stir until the alcohol evaporates. Add boiling water from the pasta and then add the pecorino gradually. While adding, stir with a wooden spoon until the sauce is created.
Transfer the boiled pasta in the pan with the sauce, add half the amount of basil and stir gently. Add extra d boiling water from the pasta if necessary. Remove from the heat.
Serve the pasta with the rest of the chopped basil and red pepper flakes (optional).