Preheat oven to 350 degrees.
Using your knife, cut just about 1 inch off the top/stem of each tomato.
Carefully hollow out each tomoato with a spoon paying close attention not to puncture the sides. You will want to leave about a 1/2 inch shell and discard any pulp.
Place hollowed tomatoes upside down on a paper towel for about 5 minutes to drain any excess liquid.
Once the excess liquid has drained from the tomatoes, turn them right side up and sprinkle each tomato cavity with a pinch of salt and pepper and add a layer of cheese to the sides and bottom.
In a large skillet over medium heat, add olive oil, Italian sausage and onion. Cook until onions are softened and sausage is slightly browned.
Add minced garlic, butter and corn. Cook for an additional 2-3 minutes.
Stir in oregano, Italian seasoning and garlic pepper. Cook and stir for an additional 1 minute.
Turn off heat. Using a spoon, place mixture evenly into tomato shells (I use a perforated spoon in the event there is excess liquid).
Top with Panko breadcrumbs and fresh basil (optional) and cook for 25 minutes.
Serve warm and enjoy!