Step 1

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain thoroughly.

Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant and just barely starting to turn golden 30 to 90 seconds. Add corn, salt and pepper, increase heat to high. Cook, stirring often until the corn is crisp-tender, 3 to 5 minutes.

Step 3

Sprinkle flour over the corn mixture and stir to coat. Stir in broth, tomatoes and vinegar and bring to a boil, stirring often. Cook until the broth is thickened and the tomatoes are just starting to soften and break down slightly.

Step 4

Stir in the drained cooked pasta, basil and mozzarella and serve immediately.