Add Rotini Pasta (2 cup) and Sweet Potato (1) to a large pot of boiling water. Cook the pasta according to package instructions, about 8 minutes.
Cook the sweet potato until soft, stirring occasionally. Drain and set aside.
Heat Olive Oil (1 tablespoon) on a large high-sided pan over medium heat. Add Garlic (5 clove), Habanero Pepper (1), and Fresh Basil Leaf (10). Cook and stir until garlic browns, about 1 to 2 minutes.
Add Corn (1 cup), Diced Tomatoes (1 can) including the liquid, and Salt (1/2 teaspoon). Let simmer until half of the liquid has evaporated, about 5 minutes, stirring occasionally. Turn the heat off.
Add the drained rotini and sweet potato chunks to the pan with the tomato sauce. Mix everything well. Serve immediately.