Bring a large pot of salted water to a boil. Add the spiral pasta and cook until al dente, about 8-10 minutes. Drain and cool slightly.

Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the whole kernel corn and sauté for about 2-3 minutes until golden. Remove from heat and cool.

In a mixing bowl, combine the cooked pasta, sautéed corn, shredded cabbage, and green onions. Gently toss to mix well.

In a small bowl, whisk together the mayonnaise, Dijon mustard, dried basil, and season with salt and pepper.

Drizzle the dressing over the pasta mixture and toss gently to ensure everything is coated.

Serve immediately or refrigerate for at least one hour to meld the flavors, then serve chilled.