1-First Step: Grill the corn until charred, then slice the kernels off the cob. Alternatively, cut fresh kernels or steam the corn to bring out that sweet, juicy goodness.

2-Second Step: Cook pasta al dente according to package instructions. Drain and rinse under cold water to keep it from sticking and to cool it down quickly.

3-Third Step: Whisk together all dressing ingredients, including 1/2 cup pesto, 1/2 cup mayonnaise, 1/3 cup sour cream, 1 teaspoon white balsamic vinegar, 1 tablespoon lemon or lime juice, salt and pepper to taste, and a pinch of sugar if you like a touch of sweetness. Taste as you go to get it just right.

4-Fourth Step: In a large bowl, combine the cooked pasta, corn kernels, chopped bacon, diced red onion, and diced red bell pepper for a colorful mix.

5-Fifth Step: Pour the dressing over the pasta mixture and toss to combine. Hold back some dressing to mix in right before serving so everything stays fresh.

6-Sixth Step: Chill the salad for at least 30 minutes to let those flavors blend beautifully.

7-Seventh Step: Garnish with fresh basil before serving to add a pop of green and extra aroma.