Heat one teaspoon olive oil over medium high heat. Roast the corn until golden. Remove from the pan and set aside.
Heat the second teaspoon olive oil in the pan and add the sweet potato noodles. Toss gently until piping hot, then pour in about 3 tablespoons of water. Keep tossing until the water has evaporated. Repeat until the noodles are tender, about 5 minutes.
In the meantime, pulse all pesto ingredients in a mini food processor until a sauce forms.
Toss the corn, sweet potato noodles, remaining salad ingredients and dressing in a large salad bowl just before serving.