In a large pot of boiling water, cook the corn cob 8-10 minutes (or until tender) and allow to cool slightly enough to handle. Using a sharp knife, slice the corn off the cob in short planks. You could also just use loose kernels.
In a large pot of boiling water, cook the spaghetti for 7-8 minutes or until desired tenderness. Drain and rinse.
Meanwhile, in a saute pan with 1 tsp of vegetable oil, saute all of the vegetables except those using for garnish, just until tender. About 7-8 minutes on medium heat.
Prepare the vinaigrette by whisking together all of the ingredients. Whisk again just prior to serving to incorporate.
Toss the pasta and vegetables together. Top with the vinaigrette (I like to use these cute little individual oil cruets for serving). They can be found at most craft or kitchen stores...and of course, on Amazon.com ;)
This is a recipe for one, but can be very easily doubled, etc.