Cut potatoes into 1" dice.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Peel husk off corn, rinse, and cut cob into 2" sections.
Pat shrimp dry.
Start the Potatoes
Place a large oven-safe pan over medium heat.
Add 1 Tbsp. olive oil and potatoes to hot pan. Stir occasionally until lightly browned, 4-5 minutes.
Add red bell pepper, ¼ tsp. salt, and a pinch of pepper. Place pan in hot oven and roast until potatoes are tender, 8-10 minutes.
Finish the Boil
Carefully (pan handle will be hot!), stir shrimp, corn, 2 tsp. olive oil, ¼ tsp salt, and a pinch of pepper into pan with potatoes.
Return pan to oven and roast until shrimp reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
Make the Sauce
Add cream to a small non-stick pan and bring to a boil over high heat.
Remove from burner. Stir in pesto and pecorino.
Finish the Dish
Plate as pictured on front of card. Serve sauce on the side. Bon appétit!