Bring 5 cups of water and a large pinch of salt to a boil. Add the farro and reduce heat to medium-low and simmer until farro is al dente about 15 minutes. Drain and set aside.
While the farro is cooking, heat a grill pan over medium-high heat (or, preheat a grill to medium-high.) Rub the corn kernels with 2 teaspoons of the olive oil and season with salt and pepper. Cook, turning with tongs, until charred, about 10 minutes. Cut off the kernels and add to the farro bowl.
Add the chopped tomatoes, olives, pistachios and basil to the corn and farro bowl.
In a separate bowl, whisk together the dijon mustard, minced garlic clove, paprika and lemon juice until garlic is dissolved. I use my microplane to get the garlic clove very, very minced. Slowly whisk in the remaining olive oil along with a pinch of salt and pepper.
Add the dressing to the farro bowl and toss well; season to taste, if needed and serve.