MEXICAN STREET CORN PASTA SALAD

MEXICAN STREET CORN PASTA SALAD SALAD 2 cups uncooked farfelle pasta 2 tablespoons olive oil 1 can (15-ounce) corn kernels, drained 1 large avocado, diced 3 green onions, sliced 1/2 bunch cilantro, chopped 1 jalapeno, seeded and chopped 6 strips hardwood smoked bacon, cooked and chopped 1/2 cup feta cheese 1 can (15-ounce) black beans, drained and rinsed DRESSING 1/2 cup full fat mayonaise no substitutes 3 tablespoons freshly squeezed lime juice 1/8 teaspoon ground cumin 1/4 teaspoon paprika 1/2 teaspoon chili powder 1 teaspoon hot sauce Salt and pepper to taste Cook the pasta according to package directions. Drain, rinse under cold water, and toss with olive oil. Set aside. Working in batches, place one layer of kernels on a cast iron skillet set over high heat. Heat just until slightly charred, then flip to char the second side. Repeat with the remaining corn. Set aside. In a large bowl, place the pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans. Make the dressing by whisking together all the ingredients. Drizzle over the salad and toss to coat.