To make: 1. Shuck and grill or bake corn cobs 2. Remove corn from the cob 3. * You can also use frozen or canned corn about 3 cups 4. Cook 8 oz pasta according to package instructions, drain, allow pasta to cool, and add to a large bowl with your corn 5. In a small bowl mix 1/3 cup sour cream, 1/4 cup mayo, 1 tbs lime zest, the juice of one lime, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 3 tbs chopped cilantro, 1/4 cup Cotija cheese, optional 2 tsp diced jalapeño 6. Pour mixture over your pasta and corn and toss well 7. Top with more chili powder, cilantro, and Cotija and serve with extra lime wedges #whatskitcooking #pastasalad