Cook pasta according to package instructions until al dente. Drain and set aside to cool.

If using fresh corn, cut it off the cob and roast the kernels in a skillet over medium heat for about 5-7 minutes, stirring occasionally until slightly charred. For canned corn, simply drain and rinse.

In a large bowl, combine the cooked pasta, roasted corn, halved cherry tomatoes, and diced red onion.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

Pour the dressing over the salad and toss everything together gently. Add the chopped basil and give it a final toss to combine. Serve immediately.