Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine tomatoes, garlic and 2 tablespoons infused oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 35 minutes or until tender. Set aside for 20 minutes to cool.
Meanwhile, bring a large saucepan of water to the boil, add the corn, cook until just tender. Drain and add to the a bowl with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Serve with pan-fried pancetta.