Summer Corn Pasta with Tomatoes, Arugula and Bacon with Burrata and Basil Pesto

Ingredients:

1/2 pound of Campanella pasta 
2 pints cherry tomatoes 
2 tablespoons olive oil 
8 thick slices of bacon cooked crisp 
4 chopped garlic cloves 
2 chopped shallots 
5 ears of corn
1/2 cup fresh shredded basil
2 cups fresh arugula
1/2 c freshly shredded parmesan
Salt and Freshly ground pepper
1 teaspoon chili flakes 
1/2 cup basil pesto 
2 burrata balls

Directions:
Preheat oven to 400F. Toss tomatoes on a sheet pan with 2 tablespoons of olive oil, salt and pepper. Roast for 10-15 minutes or until shriveled and starting to burst. Remove from oven and set aside. 
Cook corn in large pot of boiling water until it just turns bright yellow. Cool under running water and slice off of cob. Set aside. Using the same boiling water, cook your pasta according to directions undercooking it by 2 minutes. Reserve 1 cup of pasta cooking water and set aside. 
Cook bacon until crisp and then break into large pieces. Remove most of the grease, reserving 2 tablespoons and sauté the shallot and garlic in the drippings until tender and just browned. Add the corn off the cob and sauté for a minute or so. Season with salt and pepper. 
Add the drained pasta to the corn mixture and toss to coat. Cook for a minute. Remove from the heat and the tomatoes with all their juice the arugula, bacon, basil, Parmesan cheese and chili flakes. Season with salt and pepper. Top with Burrata balls and drizzle them and the pasta with the basil pesto