• Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of mini pasta (like shells or ditalini) and cook until al dente, according to the package. Drain and rinse with cold water to stop the cooking. Set aside.

Prepare the Corn (Choose One Method):

• Grilled Corn (4 ears): Brush husked corn with a little oil and grill at 400°F, turning every few minutes until lightly charred (about 12 minutes). Let cool, then slice off the kernels.
• Canned/Frozen Charred Corn (3 cups): Melt 2 tablespoons of butter in a hot skillet. Add drained corn (from 2 cans or frozen) and cook over medium-high heat for about 10 minutes, stirring occasionally, until browned. Season with salt and pepper, then let it cool.
• Pre-roasted Canned Corn: Just drain the cans and toss them in!
• Frozen Corn (No Char): Add frozen corn to the pasta water during the last 1 minute of boiling, then drain together.

Cook the Bacon:

• While the pasta and corn cool, fry 8 slices of bacon until crispy. Crumble it once cooled and set aside.

Make the Creamy Dressing:

• In a small bowl, mix together ½ cup mayo, ½ cup sour cream, ½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon ground cumin, 1 teaspoon sriracha, Juice from 2 limes, pinch of salt and black pepper, Stir until smooth and creamy.

Prep the Mix-Ins:

• Dice 1 large avocado, slice ⅓ cup green onions, chop ½ cup fresh cilantro, and finely chop 1 tablespoon jalapeño (remove seeds for less heat). Rinse and drain 1 (15 oz) can of black beans.

Assemble the Salad:

• In a large bowl, combine the cooked pasta, corn, black beans, green onions, cilantro, jalapeño, bacon, and cotija cheese. Gently fold in the avocado last.
• Add the Dressing: Pour the creamy dressing over the salad and toss everything gently until well combined and evenly coated.
• Chill and Serve: You can serve it right away or chill it in the fridge for about 30 minutes to let the flavors meld together. Garnish with extra cilantro or cheese if you like!