Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup pasta water.
While the pasta is working, preheat an outdoor grill or indoor grill pan to medium. Husk, rinse and dry the corn. Brush with EVOO to coat; season with salt and pepper. Grill, turning occasionally, to brown the kernels at the edges, about 20 minutes. Using a sharp knife, scrape the kernels off the cobs into a bowl.
Meanwhile, in a dry skillet, toast the nuts and pumpkin seed until fragrant. Transfer to a food processor to cool. Add the cheese, coarsely chopped jalapenos, garlic, basil, cilantro, mint, oregano, lime juice, salt and pepper. Process the pesto, streaming in 1/3 cup EVOO.
In a medium bowl, combine the tomatoes, onion and finely chopped jalapeno; season with salt.
In a large serving bowl, combine the pesto with the reserved pasta water. Add the pasta and corn; toss for a minute to combine. Serve in shallow bowls, topped with the tomato salsa.