Whisk together first 6 ingredients in a medium bowl; set aside.
Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.
Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.
Note: For testing purposes only, we used Lee Kum Kee Chili Garlic Sauce, found in the Asian section of large supermarkets.