Bring a large pot of salted water to a boil.

Add pasta and cook according to package instructions.

Drain pasta well.

Combine avocado, basil, garlic, and lemon juice in a food processor.

Season with salt and pepper to taste.

With the motor running, slowly drizzle in olive oil until emulsified to create the avocado pesto sauce.

In a large bowl, combine cooked pasta, avocado pesto sauce, halved cherry tomatoes, and corn kernels.

Mince pine nuts in a small food blender, stopping just before a paste forms.

Toast minced pine nuts at 350°F (175°C) until golden brown.

Sprinkle toasted pine nuts on top of the pasta.