Mince 1 large or 2 small cloves of garlic finely then combine in a food processor with 3 T. toasted pinenuts or walnuts, 3 T. olive oil, and 1/2 t. salt. Puree until smooth.
Remove the leaves from 1 bunch of basil to make 2 C. Add to the food processor and puree to combine. Add 1/2 C. grated parmesan cheese and puree again.
In a cast iron skillet, heat 1 T. olive oil (not extra virgin) until very hot then add shishito peppers. Toss with the oil, then sprinkle with salt. Use a tongs to flip each pepper once it is blistered on the bottom. When both sides of each pepper are blistered, remove it to a bowl. Sprinkle with lemon juice.
Heat a grill to high.
Shuck corn and cut off the tips. Make sure to remove all the silk. Brush the ears with a little vegetable oil and salt.
Turn one side of the grill off and place the corn on that side (Or bank the coals if using a charcoal grill). Grill 8-10 minutes, turning two or three times until the kernels are nicely browned.
Use a sharp knife to cut the corn into small rounds. While they are still hot, toss them in a bowl with the pesto and the shishitos. Add 1 C. diced tomatoes if you like.