# What You’ll Need:
→ Pasta
01 - 12 ounces short pasta, such as rotini or penne
02 - 1 tablespoon kosher salt, for boiling water
→ Vegetables
03 - 3 cups corn kernels, fresh or frozen (approximately 4 ears if fresh)
04 - 1 medium red bell pepper, diced
05 - 0.5 small red onion, finely diced
06 - 0.25 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 0.33 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 garlic clove, minced
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon ground cumin
14 - Zest and juice of 1 lime
15 - 0.5 teaspoon kosher salt
16 - 0.25 teaspoon black pepper
→ Finishing
17 - 3 ounces Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Lime wedges, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain pasta, rinse under cold water to stop cooking, and set aside to cool.
02 - Place a large skillet over medium-high heat. Add corn kernels and cook without oil for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, red onion, chopped cilantro, and sliced green onions to the bowl with charred corn.
04 - In a separate small bowl, whisk mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, lime zest, lime juice, kosher salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss thoroughly until everything is evenly coated.
06 - Fold in crumbled Cotija cheese and jalapeño, if using. Taste and adjust seasoning if necessary.
07 - Serve chilled or at room temperature, accompanied by extra lime wedges.
