Prep the Vegetables: Slice the kernels off the corn, peel and deseed the cucumber, chop the yellow bell pepper, mince the shallot and garlic, and de-seed the jalapeno. Set aside for blending.

Blend Together: In a high-speed blender, combine sweet corn kernels and pulp, cucumber, yellow bell pepper, heirloom tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt. Blend on high until smooth.

Adjust the Texture: If the gazpacho is too thick, add a teaspoon of olive oil or a splash of cold water to achieve desired consistency, then taste and adjust seasoning.

Chill the Gazpacho: Pour into a large bowl, cover, and refrigerate for at least 2 hours to meld flavors.

Garnish & Serve: Serve chilled, garnishing with reserved corn kernels, halved cherry tomatoes, fresh basil, and a drizzle of basil oil or pesto. Sprinkle with flaky sea salt.