Simple Potluck Summer Dish in 25 Minutes

Instructions:

1. Boil a large pot of salted water. Cook the pasta until just shy of al dente (usually 1 minute less than the package says). Note: This prevents overcooking when you mix it with the other ingredients later.
2. Drain the pasta and rinse it immediately with cold water. Wait until the noodles are completely cold before proceeding to the next step.
3. Heat olive oil in a skillet over medium high heat. Add the thawed corn and sauté for 3-5 minutes until mahogany colored charred spots appear. Note: Avoid stirring too often or the corn will steam instead of sear.
4. Stir in the diced red onion for the final 60 seconds. Remove the skillet from heat and let the corn mixture cool for about 5 minutes.
5. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Whisk until the sauce is completely smooth and the spices are fully integrated.
6. Transfer the cooled pasta to a large mixing bowl. Add the charred corn and onion mixture.
7. Pour the crema over the pasta and corn. Fold gently using a spatula until every noodle is coated in a velvety layer.
8. Fold in the crumbled Cotija cheese and chopped cilantro. Be gentle here so you don't mash the cheese.
9. Serve in a large bowl with lime wedges on the side for extra zest.