Cook the farro according to the package directions. Once cooked, rinse and set aside.
Cut the cherry tomatoes in half and toss them into the farro. Dice the chicken into bite sized pieces and fold that into the farro mixture as well.
Carefully cut the corn off of the cob and fold the corn into the farro, followed by the freshly cut basil.
In a small bowl, whisk together the Orange Muscat Champagne Vinegar and olive oil with the garlic and season it with salt and pepper as needed. Pour the dressing over the farro mixture and toss well to combine. Taste and season as needed. Serve at room temperature or chilled.