Rinse the cannellini beans in a fine-mesh strainer under cold water until the liquid runs clear. Shake off excess moisture and transfer to a large mixing bowl. Add the chopped rosemary and toss gently.

In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, and honey until well combined. Pour the dressing over the beans and toss to coat. Let the beans marinate at room temperature while you grill the vegetables, about 20 to 30 minutes.

Preheat a grill to medium-high heat, around 350°F to 375°F. Brush the cut sides of the zucchini and the whole corn cobs with the tablespoon of olive oil, then season with salt and pepper.

Place the zucchini cut-side down on the grill grates and set the corn directly on the grill. Cover the grill. Cook the zucchini for 5 to 6 minutes, until char marks appear, then flip and cook another 5 to 6 minutes until tender. Meanwhile, rotate the corn every 4 to 5 minutes, cooking for 15 to 18 minutes total, until lightly charred on all sides. Remove zucchini and corn from the grill as they finish and let cool slightly.

Once the vegetables are cool enough to handle, dice the zucchini into bite-sized pieces. Stand each corn cob upright and slice the kernels off the cob. Add the grilled zucchini and corn to the bowl with the marinated beans.

Add the torn basil leaves and chopped pecans to the bowl. Gently toss all ingredients until evenly combined. Taste and adjust seasoning with salt and pepper if desired.

To serve as a main course, divide the salad among four plates and top each portion with shaved pecorino cheese. For a side dish, place the cheese on the side or sprinkle it over the whole salad.