Pesto Orecchiette with Grilled Shrimp and Corn

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1 pound extra-large or jumbo shrimp, peeled and deveined

2 ears corn, shucked

3 tablespoons olive oil, plus more for drizzling 

1 pound orecchiette pasta 

4 cloves garlic, sliced 

1 serrano pepper, thinly sliced 

Salt and freshly ground black pepper 

2 tablespoons unsalted butter 

2 tablespoons Basil Pesto, recipe follows

Grated Parmesan, for garnish 

Fresh basil leaves, for garnish 

Basil Pesto:

2 cloves garlic

Zest of 1 lemon 

1/4 cup shelled and toasted pistachios 

1 cup olive oil 

Kosher salt and freshly cracked black pepper 

2 cups fresh basil leaves 

1/4 cup grated Parmesan