Preheat your oven to 400 °F (200 °C). Place the corn on the cob or spread 1 cup of corn kernels (fresh or frozen) in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes, stirring halfway through. The kernels will cook faster than the cob, so keep an eye on them. For a charred finish, place the corn under the broiler on high for the last few minutes. Be careful, as corn can go from charred to burned quickly.

Cook 12 oz of short pasta (like fusilli, orecchiette, or farfalle) according to the package instructions. Once done, remove from heat, drain, and rinse under cold water to cool it down.

The pesto should have a smooth texture for easy spreading. If it’s too coarse, stir in 2 tablespoons of olive oil to loosen it. Add ½ cup of lemon pesto (homemade or store-bought) to the pasta and toss until evenly coated.

Add 1 cup of halved cherry tomatoes, ¼ cup of chopped sun-dried tomatoes, 1 cup of roasted corn, ¼ cup of diced red onion, and ¼ cup of chopped fresh basil to the pasta. Toss everything together and season with salt and pepper to taste.

Just before serving, gently toss in ½ cup of crumbled vegan feta and any extra fresh herbs you'd like to add, such as parsley, mint, or extra basil.