Mexican Street Corn Pasta with Chicken

Instructions

1. 1

   Cook the rotini in salted boiling water; save 0.5 cup pasta water and drain.

2. 2

   Season the chicken with 1 tsp chili powder, salt, and pepper and cook in a little oil in a large skillet over medium-high heat for 5 to 6 minutes per side until 165°F; slice.

3. 3

   In the same skillet, cook the corn without stirring for 3 minutes to char it, then stir and cook 2 more.

4. 4

   Lower the heat and stir in the mayonnaise, sour cream, juice of 1 lime, the remaining chili powder, and most of the cotija, then toss in the pasta with a splash of pasta water.

5. 5

   Top with the chicken, remaining cotija, cilantro, and lime wedges.