Step 1

Cook pasta according to package directions. Drain and rinse with cold water. Cool completely.

Step 2

Microwave corn 2 minutes, just to thaw. Heat vegetable oil in a large nonstick skillet over medium-high heat. Pour corn into skillet and cook until it starts to brown around the edges, about 5 minutes, stirring frequently. Stir in chili powder and salt. Remove from heat and cool completely.

Step 3

Stir together ranch dressing, sour cream, lime zest and about three quarters of the cheese in a small bowl. Stir together pasta, corn, avocado, cilantro (reserve 1 tablespoon for garnish) and dressing mixture in a large bowl until everything is well coated.

Step 4

Pour Mexican street corn pasta salad into serving bowl, garnish with reserved cheese and cilantro and refrigerate 30 minutes before serving.