Rachael Ray's Creamed Corn Pasta with Ricotta Salata

ears corn, shucked

olive oil

large shallots, finely chopped

garlic, finely chopped

Salt and pepper

bunch scallions

large jalapeño chile

Olive oil cooking spray

butter

Zest of 1 lemon (about 1 1/2 tsp.) and juice of 1/2 lemon (about 2 tbsp.)

fresh thyme

egg tagliatelle or pappardelle

each of fresh flat-leaf parsley and mint leaves, chopped (about 1/2 cup total)

Ricotta salata or Pecorino Romano, freshly grated, for serving