Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside to cool.

While the pasta is cooking, grill the corn on a preheated grill or grill pan for about 10 minutes, turning occasionally until browned. Once cool enough to handle, cut the kernels off the cob.

In a large mixing bowl, combine the cooked pasta, grilled corn, chopped cherry tomatoes, red onion, and fresh basil.

In a separate bowl, whisk together the Greek yogurt, olive oil, salt, and pepper. Drizzle it over the pasta mixture and gently toss everything together until well combined.

Allow the salad to chill for at least 15 minutes in the refrigerator to let the flavors meld. Serve it fresh, or store in an airtight container for later.