MEXICAN STREET CORN PASTA SALAD

MEXICAN STREET CORN PASTA SALAD 1 lb uncooked pasta 1 tablespoon butter 3 ears fresh sweet corn, husks removed 1/2 cup mayonnaise 1/4 cup chopped fresh cilantro leaves 1 package (1 oz) taco seasoning mix 1 can (4.5 oz) chopped green chiles 1/4 cup crumbled queso fresco cheese Cook and drain pasta as directed on package. Cool 10 minutes. While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl. Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine. Refrigerate about 4 hours or until chilled before serving.