Cook the pasta in salted water, until it is al dente, according to package directions. Drain, rinse with cold water, and set aside in a large mixing bowl to cool.

While the pasta is cooking, prepare the tomatoes:

In a large saute pan, heat the olive oil on medium-high heat, and add the tomatoes and garlic. Sauté the tomatoes until they start to pop and break down.

Reduce the heat to medium, and let the tomatoes roast for about 10 minutes until they start to caramelize and the juices thicken. Stir in the balsamic vinegar.

Add the Parmesan cheese and remove the tomatoes from the heat.

Let the tomatoes cool for about 10 minutes, and then add them to the pasta.

Add the bocconcini, grilled corn, and pesto, and stir everything to combine.

Slice the fresh basil into thin strips, and sprinkle them over the top of the pasta just before serving.