Preheat your grill or oven to medium-high heat (around 400°F). Lightly coat the corn with olive oil and sprinkle with salt. Grill or roast for about 10-15 minutes until golden and tender, then cut kernels off the cob.

In a large pot, bring water to a boil and add salt. Cook orzo according to package instructions (8-10 minutes) until al dente. Drain and rinse briefly under cold water if making a chilled salad.

In a mixing bowl, combine the cooked orzo, roasted corn, halved cherry tomatoes, and chopped basil. Gently fold the mixture to mix colors.

Drizzle with olive oil and season with salt and pepper. Toss until ingredients are well-coated and flavors meld.

Serve warm or chilled. This dish is great as a side or light main course for summer gatherings.