Heat a large saute pan or cast iron skillet over high heat until smoking. Add the whole scallions in a single layer and char for 2 minutes without moving. Flip and char another 1-2 minutes until blackened in spots and limp. Transfer to a plate and let cool slightly.

Roughly chop scallions and add to a food processor with the almonds, garlic, parmesan, basil, and lemon juice. Pulse to break down. With the motor running, stream in the olive oil until mostly smooth. Season to taste.

Make breadcrumbs. Heat 2 tablespoons olive oil with grated garlic in a small skillet over medium heat. Add panko and red pepper flakes. Stir constantly for 3 to 4 minutes until deeply golden. Remove from heat and stir in lemon zest and parmesan. Transfer to a plate to stop the cooking and let cool completely.

Bring a large pot of well salted water to a boil. Add the cavatappi and cook to 1 minute shy of al dente. Before draining, scoop out 1 cup of pasta water and set aside.

Return saute pan to high heat with 2 tablespoons olive oil. Add the shishitos in a single layer. Blister for 2 minutes per side until bubbled and charred in spots. Remove from heat and chop into bite-sized chunks.

In the same pan, add the corn kernels. Spread them out and leave undisturbed for 2-3 minutes until lightly charred. Stir and cook for another 1 minute. Remove from heat and set aside.

In the same pan, heat another tablespoon of oil. Add shrimp and lay them in a single layer. Cook 60 to 90 seconds without touching them. Add garlic and red chili flakes, flip shrimp, and cook another 1 minute until just opaque.

Divide pasta among bowls. Top generously with the lemon chili breadcrumbs and grated parmesan. Serve immediately.