Orecchiette With Corn, Jalapeño, Feta and Basil

INGREDIENTS

1 lb

orecchiette

4 tbsp

unsalted butter

jalapeño, finely chopped

ears corn, shucked and kernels removed (about 3 1/2 to 4 cups kernels)

Kosher salt

8 oz

crumbled feta cheese

1/2 cup

torn basil leaves, plus more for serving

Flaky salt, for serving (optional)