# What You'll Need:
→ Pasta
01 - 12 ounces short pasta such as fusilli, penne, or rotini
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño pepper, seeded and finely chopped
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 1/3 cup sour cream
08 - 1/4 cup Greek yogurt
09 - 2 tablespoons fresh lime juice
10 - 1 1/2 teaspoons lime zest
11 - 2 cloves garlic, minced
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper
→ Cheese and Garnish
17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to stop cooking. Transfer to a large bowl and set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and allow to cool slightly.
03 - In a separate mixing bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, sea salt, and black pepper until smooth and well combined.
04 - Add the charred corn, cherry tomatoes, diced red onion, jalapeño, and fresh cilantro to the bowl with cooked pasta. Pour the dressing over the mixture and toss gently until all ingredients are evenly coated.
05 - Fold in most of the crumbled cotija cheese, reserving a small amount for garnish. Mix until well distributed throughout the salad.
06 - Transfer the salad to a serving bowl. Top with remaining cotija cheese and chili flakes if desired. Serve with lime wedges on the side.
