Begin by making the basil oil. Blanch the basil by adding the leaves to a colander. Submerge the colander in boiling water for 15 seconds, then immediately transfer the leaves to a bowl of ice water.
Put the blanched basil in a small blender, along with 1/4 cup olive oil and a splash of white wine vinegar. Blend until smooth and season with salt to taste. Set aside.
Cut the corn kernels from the cob, finely chop the jalapeno (remove the seeds if you don't like spice!) and finely dice the red onion. Use a chiffonade cut to chop the mint, and use a microplane to grate the garlic and zest the lemon. Add all of these ingredients to a large bowl.
Squeeze the juice of the lemon over the corn mixture, and add a glug of olive oil. Mix and season with salt and pepper to taste.
Next remove the stems from the shishito peppers and cut them cross-wise into circular pieces, each no thicker than 1 cm.
Put a pan on medium heat and add a drizzle of olive oil. Add the peppers to the pan. Add the red pepper flakes and cook, stirring occasionally for 2-3 minutes.
Add the walnuts to the pan, toss to coat and cook another 2 minutes or until the walnuts are toasted. Season with salt to taste and remove from the pan.
To plate the salad, evenly spread the corn mixture onto your plate. Top with a generous serving of the shishito peppers. Sprinkle freshly grated parmesan on top. Mix and serve!