Rub corn all over with olive oil and season with salt and pepper to taste. Lightly char on a preheated grill or under a broiler, turning occasionally until corn is cooked and lightly charred about 5 minutes. Cool corn, then cut kernels off cobs and set aside.
In a small bowl, combine ricotta cheese, oregano, parsley, and basil until smooth. Season with salt and pepper to taste. Set aside.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and butter until shimmery. Add cooked gnocchi to pan and sear on both sides, turning occasionally until gnocchi is a deep golden brown. Remove from pan and set aside.
In same skillet, heat over medium high and add remaining 1 tablespoon olive oil to remaining drippings. Add shallots, cherry tomatoes, and zucchini to skillet and cook until cherry tomatoes are bursting and zucchini is tender, stirring occasionally for about 6-8 minutes.
Reduce heat to medium and add garlic and basil. Let cook 1 minute until fragrant, then add gnocchi and corn to skillet. Season with salt and pepper to taste.
Spoon ricotta into little piles around skillet, cover, and let gnocchi heat through 5-10 minutes. Serve gnocchi hot and enjoy!