# What You Need:
→ Pasta
01 - 12 ounces short pasta such as rotini or penne
02 - 1 tablespoon kosher salt for boiling water
→ Vegetables
03 - 3 cups fresh or frozen corn kernels, approximately 4 ears if using fresh
04 - 1 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 clove garlic, minced
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon ground cumin
14 - zest of 1 lime
15 - juice of 1 lime
16 - 0.5 teaspoon kosher salt
17 - 0.25 teaspoon black pepper
→ Finishing
18 - 3 ounces Cotija cheese, crumbled
19 - 1 jalapeño, seeded and finely diced (optional)
20 - extra lime wedges, for serving
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook dry for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer corn to a large mixing bowl.
03 - Add diced red bell pepper, finely chopped red onion, 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, salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss thoroughly until all ingredients are evenly coated.
06 - Fold in crumbled Cotija cheese and diced jalapeño, if using. Taste and adjust seasoning as necessary.
07 - Present chilled or at room temperature, garnished with additional lime wedges.
