Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat and add oil, 2 turns of the pan. Add corn and brown at edges, 5-7 minutes. Add peppers, onions, scallion whites, garlic, bay, thyme, salt and pepper; stir 5-7 minutes more. Add stock and basil, stir in crème fraiche, reduce heat and simmer over low heat.
Cook pasta to al dente in salted water. Reserve 1/2 cup cooking water, drain pasta and add it to the sauce. Toss fusilli and corn with reserved cooking water, EVOO and some grated cheese to taste. Serve in shallow bowls topped with scallion greens.
Get good quality corn-and-rice (gluten-free) fusilli. Buon Italia or Whole Foods carry several corn-and-rice blend pasta cuts as do Brooklyn Fare and Fairway.