TO PREPARE THE CORN (fresh or frozen)

METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)

1. Heat a 1 inch cast iron skillet over medium high heat. When hot, add the corn kernels in a single layer and cook for about 3-4 minutes. Stir and cook until the corn is charred. You may have to repeat this process until all the corn is nicely charred.

METHOD #2: On a grill (corn on the cob)

1. Shuck and clean the corn. You don't have to worry about removing every piece of silk as it will burn on the grill.

   Heat your grill to medium heat. Place the corn directly on the grill. Grill turning occasionally for about 10 minutes or until charred and cooked through.

To Make the Chili-Lime Dressing

1. In a small bowl, combine the mayonnaise, sour cream, minced garlic, lime zest and juice, chili powder and cayenne (if using). Whisk until well combined. 

Make the Pasta Salad

1. In a large bowl, mix the charred corn, the cooked pasta, green onions, jalapeño, cilantro and cheese. 
2. Pour the mayonnaise mixture over the corn/pasta mixture and toss well. Add the bacon and mix together. Season with salt and ground black pepper to taste. Serve immediately or refrigerate to serve later.