Step 1

Cook 8 oz of cavatappi or fusilli pasta according to package instructions until al dente. Drain and cool completely by rinsing under cold water.

Step 2

Preheat the oven to 400°F (200°C). Brush 2 cups of corn (preferably fresh, grilled, or canned) with olive oil and sprinkle with salt and pepper. Roast the corn for 25-30 minutes, turning occasionally until slightly charred. Once roasted, let it cool, then slice the kernels off the cob.

Step 3

Dice 1 cup of bell peppers (any color), ½ cup of red onion, and chop ¼ cup of cilantro.

Step 4

In a separate bowl, mix ½ cup of mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, and salt and pepper to taste. Whisk until smooth and creamy.

Step 5

In a large bowl, combine the roasted corn, bell peppers, red onion, and cilantro. Pour the prepared dressing over the vegetable mixture and toss gently.

Step 6

Add the cooled pasta to the vegetable and dressing mixture. Gently toss to coat everything evenly.

Step 7

Sprinkle ½ cup of crumbled feta or cotija cheese on top. Mix lightly, and adjust seasoning if necessary.

Step 8

Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.