Mexican street corn pasta salad

It's summer barbecue season, and you know you'll need to have a tasty side dish. I’m expanding my lineup of Mexican‑street‑corn‑inspired sides by turning my Mexican street corn salad into a creamy, zesty pasta salad!

This makes a huge portion, really good for a large party, but next time I'll probably halve it. Give it a try, I hope you love it!

Mexican street corn pasta
1 lb dry pasta (shells, elbows, etc.)
1.5 lbs grilled corn, fresh or frozen (I buy frozen grilled corn from Trader Joes, but you can follow the directions here to create your own "grilled" corn from fresh or frozen kernels.)

3/4 cup mayonnaise

3/4 cup sour cream

2 jalapeño pepper, seeded and stemmed, finely chopped
3 cloves garlic, pressed or minced on a microplane grater

zest and juice of 2 limes
2 t chili powder or chipotle powder

3/4 cup finely sliced scallions, green parts only
3/4 cup fresh cilantro leaves, finely chopped

~8 ounces Cotija cheese, queso fresco, or a combination, crumbled

salt to taste

Tajin, for topping, optional

Boil pasta in generously salted water until al dente. While pasta is boiling, stir together the rest of the ingredients. Add cooked pasta, tasting and adjusting for seasoning if needed. Can be served immediately or chilled.  Serves ~10.