1-First Step: Cook the Pasta Bring a large pot of salted water to a boil. Add 1 pound short pasta like rotini or elbows. Cook according to package until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool for a cold salad. Toss with a drizzle of oil to prevent sticking. This base holds up well without getting mushy.

2-Second Step: Char the Corn Heat 1 tablespoon oil in a large skillet over high heat. Add 4 cups fresh or frozen corn kernels. Cook 5-7 minutes, stirring occasionally, until browned and smoky. No need to thaw frozen corn first; it chars nicely. Remove from heat and let cool slightly. This step captures the essence of grilled street corn.

3-Third Step: Make the Creamy Dressing In a large mixing bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, salt, and pepper. Taste and adjust seasoning. The lime cuts through the creaminess for perfect balance. For extra zing, grate in lime zest from the juiced limes.

4-Fourth Step: Chop Fresh Add-Ins While corn cools, dice 1/4 cup red onion finely for even distribution. Chop 1/4 cup cilantro leaves. Mince 1-2 jalapeños, seeding if milder heat desired. Crumble 1/2 cup cotija cheese. These elements add crunch, freshness, and texture contrast.

5-Fifth Step: Assemble the Salad Fold cooled pasta and charred corn into the dressing bowl. Gently mix in red onion, cilantro, jalapeños, and most of the cotija cheese. Reserve some cheese for topping. Stir until everything coats evenly. Avoid overmixing to keep pasta intact.

6-Final Step: Chill and Serve Cover and refrigerate for at least 30 minutes. Flavors meld beautifully. Before serving, give a good stir. Garnish with extra cotija, cilantro sprigs, and lime wedges. Serve cold alongside grilled chicken, tacos, or as a standalone. Pairs wonderfully with margarita recipes for parties.