Combine the farro, water, garlic powder, salt and pepper in a medium pot, cover, and bring to a boil. Once it is boiling, reduce to a simmer and let simmer until water is gone, about 15 minutes. Remove from heat and let cool.
Preheat the oven to 400. Spread the corn out on a baking sheet lined with parchment paper. Lightly spray with olive oil, sprinkle paprika, salt, and pepper, and then toss to fully coat. Roast in the preheated oven for 10 minutes, flipping once halfway through. Remove from heat.
Combine the cooked and cooled farro, the roasted corn, basil, sun-dried tomatoes, and sherry vinegar in a large bowl. Toss until fully combined. Serve immediately or chill until ready to serve. Will keep for 2-3 days. Enjoy!