Packed with sweet corn, bacon, and tossed in a creamy chili lime dressing, this corn pasta salad brings Mexican-style street flavor to 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