Corn Pasta Salad with Cotija Cheese

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse with cold water immediately.
2. Heat olive oil in a skillet over medium-high heat. Add corn kernels in a single layer and let sit undisturbed for 2-3 minutes until deep golden-brown. Stir and cook for another 2 minutes, then remove from heat and let cool slightly.
3. In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and garlic powder until velvety.
4. In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, and half of the cilantro.
5. Pour the dressing over the pasta mixture and toss gently until every spiral is coated.
6. Fold in the crumbled Cotija cheese and garnish with the remaining cilantro.