Step 1

Cook the pasta according to the package. I like my pasta al dente.

Step 2

Drain off the pasta water using a colander. Set the pasta aside to cool. You'll want it room temperature.

Step 3

In a large mixing bowl, combine the mayonnaise, light sour cream, white vinegar, cane sugar, and Dijon mustard. Whisk well.

Step 4

Slice the tomatoes in halves. Dice the red bell pepper. Dice the red onion. Dice or slice the jalapeno. Drain the corn. If using canned corn, make sure to pat it dry with a paper towel. You do not want any excess liquid to thin out the dressing.

Step 5

Add the cooled pasta to the bowl with the dressing. Toss well and season with salt and pepper.

Step 6

Add the tomatoes, red bell peppers, jalapeño slices, corn, and red onion.

Step 7

Toss everything together until well coated in the dressing.

Step 8

Cover with saran wrap and store in the refrigerator for 1 hour.

Step 9

Remove from the refrigerator and place the pasta salad on a platter.

Step 10

Top with queso fresco, avocado slices, and chopped fresh cilantro.

Step 11

Serve chilled.