In a large dutch oven, cook the pasta per directions for al dente, add the corn the last 3 minutes of the cooking time. Remove the corn from the boiling water, set on a cutting board. Drain the pasta, rinse with cold water to stop the cooking process, and drain again. Set aside. Cool the corn until its easy to handle.
In a small pan heat the shredded beef until heated through. Using a cutting board and a sharp knife, cut the corn from the cob, leaving it in long chunks, repeat for all 3 ears.
In a large bowl combine the pasta, beef, tomatoes, black olives, basil and 2 tbsp of the parmesan cheese.
In a screw top jar, combine the oil, red wine vinegar, cookies flavor enhancer and garlic. Cover and shake well. Pour over the pasta mixture; toss gently to coat. Gently fold in the corn chunks. Serve immediately and top with the additional parmesan cheese if desired.
