Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of elbow or rotini pasta and cook according to package instructions until al dente, usually around 7–10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.

While the pasta cools, grab a cutting board and a sharp knife to dice ½ cup of red onion, halve ½ cup of cherry tomatoes, and chop ¼ cup of fresh cilantro. Place all the chopped ingredients in a large mixing bowl.

In a separate bowl, whisk together ¼ cup of mayonnaise, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and salt and pepper to taste. This creamy dressing forms the delicious base of your Mexican Street Corn Pasta Salad.

Once the pasta has cooled, add it to the large bowl containing the chopped vegetables. Then, fold in 2 cups of corn and ½ cup of crumbled cotija cheese. Mix gently using a spatula.

Pour the creamy dressing over the pasta and vegetable mixture. Toss gently until every ingredient is well-coated with the dressing.

Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.