Step 1

Cook the pasta. Bring a large pan of water to boil over high heat. Add 2 teaspoons salt and cook the pasta as per the directions on the packet but for 1 minute less than it says. Check and it should be just tender with some bite. Drain through a colander immediately and run under cold water to cool quickly. Set aside.

Step 2

Cook the corn - While the pasta is cooking set a skillet (cast iron is good if you have one) over medium-high heat. Add the butter or oil, then the corn kernels. Sprinkle over ¼ teaspoon black pepper and the remaining ¼ teaspoon salt. Cook stirring frequently until the corn is nicely golden and charred in places. This will happen more quickly with fresh corn than frozen but should only take 5 to 10 mins max. Once it's a little charred add the garlic and allow to cook for another minute then take off the heat and set aside.

Step 3

Make the dressing. To a blender add the mayo, yogurt, chipotles, zest and juice of a lime, cumin, salt, and pepper. Adjust the chipotles to suit your taste. 3 makes the flavor/heat quite punchy so perhaps start with 2 then have a taste. Remember it will get diluted with all of the pasta, corn and beans, so a little punchier than you're comfortable with would be perfect. On a low speed blend until smooth. It's important not to let this heat up in your blender. Check the texture. It should be thick but pourable. The texture will vary a bit depending on the brand of mayo and yogurt you use. If it's too thick add a tablespoon or two of cold water and pulse to combine. Set aside.

Step 4

Make the salad. To a large salad bowl add the cooked pasta, corn, black beans, cilantro, red onion, and jalapeno. Pour over a generous amount of dressing (you might not need it all) and toss to coat.

Step 5

Garnish the salad with some fresh jalapeno (sliced or diced), vegan Cotija or feta cheese, and cilantro.