Combine soy sauce, orange juice, honey, ginger and red-pepper flakes in small bowl. Pour 1/4 cup of mixture into heavy plastic food-storage bag. Add shrimp; refrigerate 30 minutes, turning bag frequently. Reserve remaining soy mixture for dressing.
Meanwhile, cook pasta in large pot of lightly salted water until firm but tender, about 12 minutes.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; sauté 2 to 3 minutes, turning halfway through, until golden and curled. Using slotted spoon, remove to large bowl; cover and keep warm.
Reduce heat under skillet to medium; add remaining 1 tablespoon oil into skillet. Add scallions and snow peas; sauté 1 minute. Add to shrimp.
Whisk together reserved soy mixture, 1/2 cup of reserved corn liquid and the cornstarch in small bowl until cornstarch is completely dissolved. Pour into skillet. Bring to boiling; cook 1 minute. Stir in shrimp mixture with baby corn; gently heat through.
Drain pasta; turn into large bowl. Add shrimp with vegetables, tossing until well combined. Serve immediately. Makes 6 servings.
