Drop the ears of corn into boiling water; remove after five minutes. Remove corn from ONE of them and put into a blender with the garlic, avocado, lemon juice, and 1/4 cup water. Blend until smooth. This is the salad dressing.
Cut the corn from the remaining two ears in slabs; place in a large salad bowl.
Cook the pasta per package directions. In the final three minutes, add the edamame. Drain, and place in the bowl.
Spiralize the zucchini and summer squash. Cut into manageable pieces.
Add the squashes, tomatoes, basil, and bell pepper to the bowl. Mix to combine.