Step 1

Heat canola oil in a large pan or skillet over medium-high heat and brown corn until dark and golden. 5-8 minutes.

Step 2

Prepare dressing by whisking together mayonnaise, sour cream, garlic, lime zest and juice, chili powder and cayenne, then taste and adjust seasoning, if necessary.

Step 3

In a large bowl, combine cooked pasta, charred corn, green onion, jalapeño, cilantro, bacon and cotija, then pour dressing on top and toss together to combine.

Step 4

Refrigerate at least 20 minutes before serving.