Cook the farro in 2 cups of water according to package instructions, about 25-30 minutes.

While the farro is cooking, bring a small pot of water to a boil. Add the corn on the cob and cook until tender, about 7-10 minutes. Cut kernels off and set aside.

In a pan, heat 2 tablespoons of olive oil. Add shallots and yellow zucchini, and sauté until softened, about 5-7 minutes.

In a large bowl, combine cooked farro, sweet corn, sautéed shallots, sliced cherry tomatoes, garlic powder, salt, and pepper. Mix gently.

Blend basil, pepitas, parmesan, balsamic vinegar, and remaining olive oil in a food processor until smooth.

Toss the farro mixture with the pesto until evenly coated.