Cook pasta according to package directions until al dente. Drain and transfer to a large bowl.
Preheat oven to 450 degrees. Place corn on a baking sheet and brush with olive oil. Bake, turning occasionally, until kernels start to brown, about 30 minutes. Remove from the oven. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs and transfer to bowl with pasta.
Add tomatoes, onion, cilantro and half of the dressing and toss to combine. Add additional dressing and salt to taste. Drizzle with olive oil and serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/summer-pasta-salad-with-creamy-cilantro-dressing/