Cook the pasta: Bring a large pot of salted water to a rolling boil (approximately 4–5 minutes over high heat). Add the 8 oz dry pasta and cook for 1 minute longer than the package directions—typically 10–12 minutes total depending on the shape. The pasta should be tender but still have a slight bite when you test a piece. Checkpoint: The pasta is ready when it bends easily without snapping. Drain it immediately into a colander, then rinse thoroughly with cold water for 30 seconds, stirring gently with your hands to stop the cooking process. Spread the drained pasta on a clean kitchen towel or paper towels and let it air-dry for 5–10 minutes until it no longer feels wet or sticky to the touch.

Blister the corn: While the pasta cooks, use a sharp chef's knife to carefully cut the corn kernels off the cobs over a bowl or cutting board. Work from the base to the tip, rotating the cob as you go. You should have approximately 3–4 cups of kernels. Heat 1 tablespoon of olive oil in a large skillet (preferably cast-iron for best charring) over medium-high heat for 1–2 minutes until the oil just begins to shimmer and move easily across the pan. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes—you'll hear them begin to crackle and pop. Stir occasionally and continue cooking for 6 to 8 minutes total, until many kernels have turned golden-brown with charred, dark spots on their surfaces and edges. The corn should smell slightly toasted and smell sweet. Remove from heat and transfer to a plate to cool completely, approximately 10 minutes. Checkpoint: The corn is ready when most kernels show visible charring and taste naturally sweet with a light smoky note.

Whisk the dressing: In a small bowl, add ¼ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice (or white wine vinegar), 1 clove finely grated garlic, ½ teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Vigorously whisk the mixture with a wire whisk for 1–2 minutes, whisking constantly and scraping the sides of the bowl. The dressing should turn creamy and slightly thickened—this is emulsification. Checkpoint: The dressing is ready when it becomes lighter in color, creamy in texture, and no longer separates immediately when you stop whisking.

Assemble the salad: Place the cooled, dried pasta in a large mixing bowl. Add the cooled charred corn kernels, 1 cup halved cherry tomatoes (cut each tomato in half lengthwise), and ⅓ cup finely diced red onion. Toss gently with your hands or two large spoons to combine all ingredients evenly.

Dress and chill: Pour the prepared dressing over the pasta mixture and toss vigorously with two large spoons or your hands (clean hands work best) for 1–2 minutes, ensuring every piece of pasta and corn gets coated with the dressing. Sprinkle ½ cup crumbled feta or cotija cheese over the salad and gently fold it in using a spatula or spoon, stirring just until combined—avoid breaking up the cheese too much. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. The longer the salad chills, the better the flavors blend together. You can refrigerate for up to 24 hours. Checkpoint: The salad is ready when the dressing has been fully absorbed, the pasta has cooled to room temperature or below, and the flavors have begun to meld together.

Add the herb finish: Remove the salad from the refrigerator approximately 10 minutes before serving to bring it to a cooler room temperature. Just before serving, add ⅓ cup fresh basil leaves that have been thinly sliced (chiffonade style) and toss gently one final time. This preserves the bright, fresh basil flavor and prevents it from bruising or darkening. Serve immediately in a large bowl or on individual plates.