In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, save about 1/2 cup of the pasta water, then drain and set aside.

Preheat your oven to 400°F (200°C). On a baking sheet, toss the fresh corn and halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer and roast for about 20 minutes, or until the corn is lightly browned and the tomatoes are bursting.

While the corn and tomatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Be careful not to let it burn.

Add the drained pasta to the skillet with the garlic, stirring to combine. Toss in the roasted corn and tomatoes along with fresh basil. If the mixture seems dry, gradually add some reserved pasta water until you reach your desired consistency.

Adjust seasoning with salt and pepper as needed. If desired, top with grated Parmesan cheese before serving.