If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?
For metal pans, lining them won't significantly affect the cooking time -- the reason they cook differently is because of how much radiant heat they reflect.  (dark absorbs, light reflects).

For a glass pan, however, I would think that if you use aluminum foil, or something light and reflective, that it could make it cook more like a light metal pan, as the issue in the glass pan is that it allows almost all of the radiant heat through without reflecting it.  I've never tested it, though.