Bring a pot of water to a boil. Add salt and pasta and cook to desired tenderness. Al dente is preferred by most. Drain and rinse pasta with cold water.

In a large skillet combine oil, garlic, salt and pepper. Saute until garlic just starts to become clear. Add squash and cook until tender, about 5 minutes.

Add the pasta, squash, corn, Parmesan and basil to a large salad bowl and toss to combine. Season to taste, if necessary. Garnish with additional cheese when plating.