# Components:
→ Pasta
01 - 12 oz whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - ½ small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - ½ cup fresh cilantro, chopped
→ Dressing
07 - ¾ cup plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light mayonnaise
09 - 1½ tbsp fresh lime juice
10 - 1 tsp lime zest
11 - 1 tsp hot sauce (optional)
12 - ½ tsp smoked paprika
13 - ½ tsp chili powder
14 - ½ tsp ground cumin
15 - ¾ tsp salt
16 - ½ tsp freshly ground black pepper
→ Cheese
17 - ½ cup crumbled cotija or feta cheese
# Directions:
01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to cool.
02 - Heat a nonstick skillet over medium-high heat, add corn, and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
03 - Combine Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, cumin, salt, and black pepper in a large bowl; whisk until smooth.
04 - Add cooled pasta, charred corn, bell pepper, red onion, jalapeño (if using), and cilantro to the dressing; toss gently to coat evenly.
05 - Fold in crumbled cheese, reserving some for garnish, if desired.
06 - Taste and adjust seasoning as needed; refrigerate for at least 30 minutes before serving to enhance flavors.
07 - Sprinkle remaining cheese, cilantro, and chili powder before serving, if preferred.
