Make the creamy basil lime dressing. Blend together the yogurt with basil, garlic, olive oil, water, tahini, and juice of 1 lime until smooth. Season the dressing with salt and pepper and set aside.

Cook the pasta according to the directions on the package. Drain and rinse in cold water.

Heat ¼ cup olive in a large saute pan over medium-high heat. Cook the zucchini until caramelized on both sides, about 5-7 minutes. Season with salt and pepper and remove from heat. Drain all but 1 tablespoon of the oil.

In the same pan, cook the corn until charred, about 4-5 minutes. Season with salt and pepper and remove from heat.

Gently toss together the pasta with the zucchini, corn, and chickpeas with the creamy basil lime dressing until well combined. Season the pasta with salt and pepper and transfer to a serving bowl. Top with the mozzarella pearls and fresh basil. Serve warm or at room temperature.