Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Keep an eye on them and remove them once they float to the top. Avoid overcooking to maintain a firm texture.

Drain the cooked tortellini and rinse it under cold water to stop the cooking process. This step also helps keep the salad cool and refreshing. Make sure to drain thoroughly before using.

Chop the tomatoes, cucumber, bell pepper, and green onions into bite-sized pieces. Slice the corn kernels off the cob using a sharp knife. Fresh vegetables add crunch and vibrant flavor to the dish.

In a large bowl, add the cooled tortellini along with all the chopped vegetables. Pour the basil vinaigrette over the mixture. Toss gently until everything is evenly coated.

Add salt and black pepper to taste, then sprinkle freshly grated Parmesan cheese and chopped basil on top. Give it a light toss to combine all flavors.

You can serve the salad immediately or chill it in the refrigerator for better flavor. It tastes even better after sitting for a while. Serve cold or at room temperature.