Bring a large pot of salted water to a boil. Add corn and boil for five minutes. Remove corn, reserving cooking water, and allow corn to cool to touch.

Add pasta to the boiling water and cook until al dente. While pasta is cooking, use a knife to cut off the corn kernels from both ears of corn. When cooked, drain pasta and run a little cold water over the noodles, then set aside until they cool down to room temperature. Meanwhile, chop and prepare your other ingredients.

Once pasta is cooled, add reserved corn kernels, cherry tomatoes, basil, goat cheese and parmesan cheese. Stir to combine. In a small bowl, whisk together remaining ingredients (olive oil, Greek yogurt, lemon juice, salt, and pepper) until combined, then pour about half the dressing over the pasta salad and toss to combine. Add more dressing as desired, or serve extra on the side!