Creating Easy Mexican Street Corn Pasta Salad is simple if you follow these easy steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

2. Prepare the Corn: If using fresh corn, grill or roast the corn until charred. If using frozen, just microwave it until heated through. For canned corn, drain and rinse.

3. Mix Vegetables: In a large mixing bowl, combine the cooked pasta, corn, diced bell pepper, red onion, and minced jalapeño (if using).

4. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper until smooth.

5. Combine: Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is well combined and coated in the dressing.

6. Add Cheese and Cilantro: Fold in the crumbled cotija cheese and chopped cilantro, reserving some for garnish if desired.

7. Chill: Cover the salad with plastic wrap or a lid, and refrigerate for at least 30 minutes to allow the flavors to blend.

8. Serve: Give the salad another gentle toss before serving. Garnish with additional cilantro or cheese if desired.

By following these straightforward instructions, you’ll create a dish that is destined to become a favorite!