Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

If using fresh corn, slice the kernels off the cob and roast in a skillet over medium heat until golden and slightly charred (5-7 minutes). If using canned corn, drain and rinse.

In a large bowl, combine cooked pasta, roasted corn, halved cherry tomatoes, finely chopped red onion, and fresh basil.

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

Pour the dressing over the salad and toss gently until well combined. Adjust seasoning to taste if needed.

Let the pasta salad chill in the refrigerator for at least 15 minutes before serving. Serve chilled or at room temperature.