Preparation

• Boil the pasta: Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to the package directions until it is tender.
• Cool the noodles: Drain the cooked pasta and rinse it thoroughly under cold running water. This cools the noodles quickly and prevents them from becoming mushy. Set the pasta aside.
• Prep the corn: Using a sharp knife, carefully cut the grilled corn kernels off the cobs. Place the kernels into a large serving bowl.
• Whisk the dressing: In a small mixing bowl, prepare the dressing. Whisk together the mayonnaise, sour cream, lime juice, grated garlic, chili powder, cumin, cayenne pepper, black pepper, and salt until the mixture is completely smooth.
• Assemble the salad: To the large bowl with the corn, add the cooled rotini pasta, diced red onion, diced bell pepper, chopped cilantro, and feta cheese.
• Dress and toss: Pour the creamy dressing over the top of the pasta and vegetables. Gently stir everything together until all the ingredients are evenly coated.
• Garnish and serve: If you are using the optional avocado, gently fold the diced pieces into the salad right before serving so they don’t turn brown. Top the dish with a little extra crumbled feta cheese and serve immediately, or cover and chill in the refrigerator until you are ready to eat.