Creamy Mexican Street Corn Pasta Salad

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down quickly.
8 ounces Pasta
Char the corn (optional). If using fresh or thawed frozen corn, sauté it in a hot skillet or grill it for a few minutes until lightly charred. Let cool.
2 cups Corn
In a large bowl, combine the cooked pasta, corn, jalapeño, red onion, crumbed cotija and cilantro.
1 Jalapeno, ¼ cup Diced Red Onion, ½ cup Diced Red Bell Pepper, ¼ cup Chopped Fresh Cilantro, ⅓ cup Crumbled Cotija Cheese
In a small bowl, whisk together sour cream, mayonnaise, sugar, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth. Pour the dressing over the top of the pasta and vegetables. Mix well.
¼ cup Sour Cream, 1 cup Mayonnaise, 1 ½ Tablespoon Fresh Lime Juice, 1 Tablespoon Sugar, 1 teaspoon Chili Powder, ½ teaspoon Garlic Powder, ½ teaspoon Cumin, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Cover and refrigerate for at least 30 minutes to let the flavors meld.

Storage