Remove burrata from the refrigerator and let it come to room temperature while you cook the rest of the meal. Fill a large pot with the ears of corn and cover with water. Bring to a boil, then remove from heat and keep covered.
In a medium-sized pot, saute the garlic in the olive oil over medium-low heat until it sizzles and turns slightly brown. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Reduce heat to low and simmer 15 minutes, stirring occasionally.
Using a vegetable peeler, run it vertically down the zucchini until you have long ribbons. Discard the center of the zucchini where the seeds are. Bring a large pot of water to a boil. Add pasta and cook 7 minutes. Add zucchini ribbons and cook an additional 2 minutes. Drain and keep warm.
Remove corn from water and shave the kernels off the cob. Plate the pasta and zucchini. Spoon the sauce on top, followed by the corn and burrata.