Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette

For the Pasta Salad

• 1/2 pound short pasta (like shells, rigatoni or bowtie)
• kosher salt
• 1 zucchini, thinly sliced
• 1 cup fresh corn kernels (from 1 large ear of corn)
• 1/2 to 1 teaspoon Urfa Biber or chili flakes
• 1 cup cherry tomatoes, halved
• 1/2 cup shaved Parmesan, plus more to your liking

For the Basil Vinaigrette

• 2 cups packed fresh basil leaves
• 1 medium shallot, roughly chopped
• 1 large garlic clove
• 1 lime, juiced
• 2 tablespoons white wine vinegar
• extra-virgin olive oil (about 1/2 cup)
• 1/2 teaspoon red pepper flakes
• kosher salt