Cook your protein pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the cooked pasta and immediately rinse it thoroughly under cold running water until the noodles are completely cooled, then set aside.

Prepare your fresh produce by dicing the red onion, chopping the tomatoes, and slicing the cooked corn kernels carefully off the cob.

Add the plain Greek yogurt, mayonnaise, fresh basil leaves, grated parmesan cheese, extra-virgin olive oil, fresh lemon juice, garlic cloves, kosher salt, black pepper, and honey into a high-speed blender. Blend the ingredients on high for about one minute until the herbs are completely broken down and the dressing is vibrant green and perfectly smooth.

In your largest mixing or serving bowl, combine the cooled protein pasta, shredded chicken, corn kernels, diced red onion, chopped tomatoes, and fresh mozzarella pearls. Pour the creamy basil pesto dressing from the blender directly over the pasta salad base components.

Use a large spoon or salad tongs to gently stir and toss everything together until the pasta, cheese, and vegetables are fully integrated and evenly coated in the herb dressing. Serve immediately or cover the bowl tightly and store it in the refrigerator to chill before serving later.