Mexican Street Corn Pasta Salad

This is a great dish as a side or add some chicken for a great summer dinner or without for a vegetarian meal. It has a nice kick to it but it isn't super spicy. If you are sensitive to spice consider adjusting spicy ingredients tasting the finished product and adding more if desired.

Ingredients

2 cups mini farfalle pasta, uncooked
1 16 oz package of frozen corn (about 3 cups any variety) or 3-4 ears of corn
6 strips of bacon cooked and chopped
3 green onions sliced
1/2 of a bunch of cilantro chopped
1 jalapeno finely chopped (you can use less if you like it milder)
1/2 can of black beans (or more if desired)
(optional- 1/3 cup cotija cheese or up to a 1/2 queso fresco, or Mexican blend cheese)
1-2c avocados, chopped
Dressing

1 cup regular mayonnaise (you can use as
2 limes juiced (about 3 tablespoons) plus a little lime zest (about 1/4 teaspoon)
1/8 tsp ground cumin
1/4 tsp paprika
1/2 tsp chili powder (we like the hot blend, it isn't really hot)
1/4 tsp cayenne pepper (can be adjusted according to the desired spiciness)
salt and pepper to taste

Cook pasta according to package directions to al dente (don't forget to salt the water).  Drizzle with a little olive oil. completely drain and cool in a large bowl in the refrigerator for 5-10 minutes.
Cook bacon. Allow bacon to cool, then chop and set aside.
Defrost corn and then cook in a single layer on the stovetop with a little butter in a cast iron or other skillet for about 5 minutes on medium heat. Stir once after 2 1/2 minutes. You want the corn to get that nice roasted look, so don't be tempted to stir it.
If using ears of corn, heat the grill to medium. Pull back husks but do not remove them. Remove the silks and put the husks back up around the ear of corn. Soak the ears of corn in a large bowl with 1 tablespoon of salt for 10 minutes. Remove from water and dry. Place on grill, cover grill, and cook corn for 15-20 minutes turning every 5 minutes. Remove corn from the cob.

Add corn to pasta. Chop avocado, green onions, cilantro, and jalapeno. Add all to the bowl with the pasta and corn. Add black beans, bacon, and cheese if desired. (If you are making the night before hold back the avocado, bacon, and cheese until just before).
In a small bowl mix all of the dressing ingredients together and pour over pasta and stir until combined. I like to let it sit in the refrigerator for a bit in order for the flavors to meld together, but it can be served right away.