Instructions

• Bring a large pot of salted water to a boil and add the fusilli. Cook according to package directions. Drain.
• Heat oil in a skillet over medium-high heat. Add the corn kernels and saute them for a few minutes, stirring often. Add the jalapeno and saute for 1 more minute. Set aside.
• To make the dressing, whisk all the dressing ingredients plus half of the cotija cheese together in a bowl until well combined. Alternatively, you can place the ingredients all in a food processor or blender and blitz them until smooth.
• Place the pasta, corn, and jalapeno in a large serving bowl and drizzle on as much dressing as desired. Toss to coat the pasta evenly.
• Sprinkle the pasta salad with the remaining cotija cheese, cilantro and chili powder. Serve with lime wedges.