Preheat the oven to 425 degrees .
Bring a large pot of water to a boil for the pasta.
On a baking sheet, spray the corn, red pepper, onion and chile with cooking spray; season with salt and pepper and toss to coat. Roast until the vegetables are browned at the edges and the pepper, onion and chile are tender, 18 to 20 minutes.
In a small bowl, pour the boiling water over the sun-dried tomatoes. Cover with a plate and let stand until softened, about 10 minutes. Drain the tomatoes; transfer to a food processor. Add the parsley, pine nuts, basil, balsamic glaze and garlic; season. Pulse until the herbs, pine nuts and garlic are finely chopped. With the machine running, gradually stream in the EVOO to form a pesto. Transfer to a large bowl and stir in the cheese.
Salt the boiling water, add the pasta and cook until almost al dente. Reserve 1 cup of the starchy cooking water; drain the pasta. Stir the cooking water into the pesto; add the pasta and toss to coat. Fold in the vegetable mixture. Serve in shallow bowls.