Packed with sweet corn, bacon, and tossed in a creamy chili lime dressing, this corn pasta salad would bring the flavor of Mexico street on your table anytime.
Whisk together mayonnaise, lime juice, cumin, smoked paprika, chili powder, hot sauce, salt and pepper in a small mixing bowl. Set aside
Using a sharp butcher knife, carefully remove corn kernels from the cob. Transfer to a large, shallow salad bowl along with the penne, avocado, scallions, cilantro, pepper and olives
Pour dressing over the corn mixture and toss to mix. Refrigerate at least 1 hour to allow the flavors to blend
Just before serving, top with crumbled bacon and feta