Preheat the oven to 425°F.

On a parchment-lined baking sheet, add the corn on one side and the cherry tomatoes on the other. Drizzle with olive oil, then season with salt, garlic powder, and black pepper. Toss to coat. Roast for 20-25 minutes, stirring halfway through, until the corn is golden and the tomatoes are softened and lightly blistered.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Set aside ¼ cup of the starchy pasta water before draining. Drain and rinse with cold water to stop the cooking. Add to a large bowl and toss with a small drizzle of olive oil to prevent sticking.

Make the Dressing: Stir together the pesto and lemon juice. Add a splash of the reserved pasta water, if needed, to reach your desired dressing consistency. Taste and season with salt and pepper. Pour the dressing over the pasta and toss well to coat.

Assemble the Salad: Add the roasted tomatoes, roasted corn, red onion, a few sprigs of fresh basil, and mozzarella pearls. Toss until everything is evenly combined.

Season to taste and serve immediately or refrigerate until ready to serve!