In a Blender, place 2 avocado, half the basil & parsley, lemon zest, juice, yoghurt, chilli and some salt and pepper to taste. Blend to a smooth sauce, taste, adjust, set aside.
Bring a large pot of lightly salted water to the boil and cook the corn for 5 minutes, remove and allow to cool.
Add the pasta to the boiling water, cook for 9 minutes, drain, refresh under cold water and drain well. Cut the corn off the cob and set aside.
Cook the bacon in a frying pan until crisps, adding the capers for 2 minutes toward the end to become slightly crisp and fragrant.
Roughly chop the remaining parsley and combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon/capers, and avocado sauce and olive oil. Toss gently to combine and seasoning to taste.
Cut the remaining avocados into large wedges and add to the salad, tossing a couple times more to mix.
Serve the salad scattered with the semi dried tomatoes and remaining basil leaves.
4 servings