### Mexican Street Corn Pasta Salad

**Description:**
This vibrant and refreshing Mexican Street Corn Pasta Salad combines al dente pasta with sweet corn, juicy cherry tomatoes, creamy avocado, and a zesty dressing. Perfect for summer gatherings or as a side dish, this salad is packed with flavor and color, making it a crowd-pleaser!

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**Ingredients:**
– 8 ounces of pasta (rotini or penne recommended)
– 2 cups of corn (fresh, frozen, or canned)
– 1 cup of cherry tomatoes, halved
– 1/2 cup of red onion, finely chopped
– 1/2 cup of cilantro, chopped
– 1 avocado, diced
– 1/2 cup of crumbled feta cheese
– 1/4 cup of mayonnaise
– 1/4 cup of sour cream
– 2 tablespoons of lime juice (freshly squeezed is best)
– 1 teaspoon of chili powder
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
– Optional: lime wedges and extra cilantro for garnish

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**Instructions:**

1. **Prepare the Pasta:**
– Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
– Add the pasta and cook according to package instructions until al dente (8-10 minutes).
– Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl to cool completely.

2. **Prepare the Corn:**
– If using fresh corn, cut the kernels off the cob. For frozen corn, thaw it under warm water or microwave for a minute. For canned corn, drain and rinse.
– In a skillet over medium heat, add a splash of olive oil and sauté the corn for 5-7 minutes until slightly charred and caramelized.

3. **Mix the Vegetables:**
– In the bowl with the cooled pasta, add the sautéed corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Gently toss to combine.

4. **Make the Dressing:**
– In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until smooth. Adjust seasoning to taste.

5. **Combine Everything:**
– Pour the dressing over the pasta and vegetable mixture. Gently fold until well coated. If using diced avocado, add it now and fold in gently. Sprinkle crumbled feta cheese on top and give it one last gentle toss.

6. **Chill the Salad:**
– Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld. If made ahead, it can be stored in the fridge for up to 2 days (add avocado just before serving).

7. **Serve the Salad:**
– Before serving, stir the salad to redistribute the dressing. Taste and adjust seasoning if needed. Serve in bowls or on a platter, garnished with extra cilantro and lime wedges.

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**Notes:**
– This salad is ideal for summer barbecues, potlucks, or as a side dish for grilled meats.
– For best presentation, add avocado just before serving to prevent browning.

**Prep Time:** 20 minutes
**Cook Time:** 15 minutes
**Total Time:** 35 minutes
**Yield:** 6 servings