Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2 to 3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan to slump them, 3 to 4 minutes. Season with salt and pepper.
In a bowl, mix the ricotta, pecorino-romano, parsley, a little salt, pepper and a drizzle of EVOO.
Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil on top.