In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process.

If using fresh corn, roast it on a grill or stovetop pan until slightly charred. For frozen corn, sauté in a pan over medium heat until heated through. Allow the corn to cool slightly.

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

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and mix gently to ensure everything is well-coated.

Taste your salad and adjust the seasoning as needed. Allow it to sit for a few minutes to let the flavors meld before serving.