Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. Once it's cooked, rinse with cold water and set aside to cool (drain well).
Oil your BBQ/grill's grate and preheat it to high.
Coat your cobs of corn with olive oil, then grill it for about 10-12 minutes, turning every few minutes until you've got nice char marks (I used a gas BBQ with the lid down). Let the corn cool until it's easy to handle.
Meanwhile, prep your other pasta salad ingredients and add them to a large bowl. Mix the dressing ingredients together in a small bowl.
Using a sharp knife, carefully cut the kernels off the corn cobs once they're cool enough to handle. Add the corn to the salad bowl.
Toss until everything is combined. Add salt & pepper as needed (you'll likely need a fair amount with so much pasta, but the cheese can be salty so make sure to taste as you go along). Serve immediately or chill first (but make sure bowl is tightly covered so dressing doesn't dry out).