Scale

8 oz bowtie (farfalle) pasta, cooked and cooled

2 ears grilled corn (or 1½ cups grilled kernels)

¼ cup crumbled cotija cheese

1 jalapeño, finely chopped (seeded for less heat)

¼ cup chopped cilantro

¼ cup diced red onion

Dressing:

⅓ cup mayo

1 tbsp sour cream or Greek yogurt

Juice of 1 lime

½ tsp chili powder

Salt & pepper to taste

Mix all dressing ingredients in a bowl until smooth.

In a large bowl, combine pasta, corn, jalapeño, onion, cilantro, and cheese.

Toss with the dressing until well coated.

Chill before serving for best flavor.