Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. While the water heats and the orecchiette cooks, prepare the remaining ingredients.

• Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
• Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Shuck the corn. Lay the ear flat and cut the kernels from the cob.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
• Zest and juice the lemon, keeping the zest and juice separate.
• Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leek and as much Aleppo chile as you like, season with salt and pepper, and cook, stirring occasionally, until the leek starts to soften, 3 to 5 minutes. Add the squash, corn, and garlic and cook, stirring occasionally, until the squash and corn start to soften and the garlic is fragrant, 2 to 3 minutes. Add the orecchiette and reserved pasta cooking water and cook, stirring occasionally, until the squash and corn are tender and the liquid has thickened slightly, 2 to 3 minutes.
Remove from the heat and stir in the dill, lemon zest, and 2 teaspoons [4 tsp] lemon juice. Season to taste with salt and pepper and more lemon juice, if desired.

Transfer the orecchiette and vegetables to individual bowls. Garnish with the hazelnuts and ricotta and serve.