Combine corn and 4 Tbsp. butter in a large bowl.
Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.
