Cook pasta according to package directions for al dente, then drain and set aside to cool.
16 ounces rotini pasta
While the pasta is cooling, cook corn in a non-stick skillet on medium heat until it starts to get dark brown spots and looks "roasted."
2 cups corn kernels
In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and garlic salt.
1/2 cup mayonnaise, 1/3 cup sour cream, 1 lime, juiced, 1 tsp chili powder, 1/4 tsp cayenne pepper, 1/2 tsp garlic salt
Add the cooled corn, cooled pasta, cotija cheese, and cilantro then mix to combine well. Pepper to taste.
pepper, 1/2 cup cotija cheese, 1/4 cup cilantro
Chill for at least 1-2 hours before serving.
Sour cream – you can substitute with Greek yogurt if necessary
Corn – fresh, frozen, or canned can be use (fresh is best)
Rotini pasta – any short curled pasta is best but penne or shells work too
Cilantro – can substitute with parsley
Cotija cheese – can use crumbled feta if can't find cotija
Add a spicy kick by adding some diced jalapenos or diced green chiles to the mixture. Alternately, you could drizzle individual servings with a little hot space to take the heat up a notch.Store leftovers in the fridge for up to three days in a covered airtight container. If the pasta starts to stick together, you can drizzle a little olive oil or add just a little bit of cold water to the mixture then mix it up until it’s nice and creamy again.Make it a gluten free pasta salad by simply using gluten free pasta instead of regular pasta.