Preheat the grill to 450 degrees. Brush corn with olive oil and place on the grill over direct heat. Turn the corn every 5 minutes and cook until kernels are fork tender. Set aside.

Meanwhile, prepare your dressing. In a small bowl or dressing shaker, add the olive oil, garlic, basil, salt, and pepper.

Slice your zucchini through lengthwise, careful not to pierce past the center. Spiralize on Blade C and set aside.

Meanwhile, place a medium pot filled halfway through with water over high heat and bring to a boil. Once boiling, add your pasta and cook to your package instructions.

While pasta cooks, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and cook until browned, about 5 minutes. Immediately add in the zucchini and tomatoes, season with salt and pepper, and cook, tossing occasionally, until tomatoes burst and zucchini is softened to your preference, about 5 minutes.

In a large bowl, shave the kernels off one corn. Add the zucchini, tomatoes, pasta, and drizzle with dressing. Toss to combine.

Divide the pasta onto plates and shave the remaining corn ear over each plate. Garnish with Parmesan cheese, if using and extra pepper.