Cook the pasta as directed. Once cooked to taste, drain and rinse quickly with cold water.
While the pasta is cooking, dice the jalapeno and cube the tomato. Add to a bowl.
Put the corn in a microwave-safe bowl, cover with cling wrap, and heat for 2 minutes, until thawed and tender. Remove the cling wrap (be careful of the steam) and put it into the refrigerator for five minutes.
Chop the parsley, and add to the bowl.
Add the corn and pasta, and toss gently with a spoon.
Add the olive oil, toss with a spoon, and then the lemon juice.
Season with salt and pepper to taste.
Put it back in the fridge until use, or cover for longer-term refrigeration.