Begin by bringing a large pot of water to a rolling boil over high heat. Add 1 pound of spiral pasta, stirring occasionally to prevent sticking, and cook for about 8-10 minutes until al dente. Once done, drain the pasta in a colander and allow it to cool while you prepare the other ingredients.

In a medium skillet, melt 2 tablespoons of butter over medium-high heat until bubbly. Add 1 cup of whole kernel corn to the pan and sauté for about 2 minutes, stirring frequently. Remove from heat and set aside to cool.

In a large mixing bowl, combine the drained pasta, sautéed corn, ½ cup of shredded purple cabbage, and ½ cup of finely chopped green onions. Gently fold these ingredients together using a spatula.

In a separate bowl, mix together ½ cup of mayonnaise, 1 teaspoon of Dijon-styled mustard, and ½ teaspoon of dried leaf basil. Season with salt and pepper to taste. Whisk until smooth and creamy.

Pour the dressing over the pasta mixture and toss gently until well-coated. Serve immediately or refrigerate for at least an hour to let flavors marinate.