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A vibrant bowl of pasta bursting with grilled corn, creamy dressing, and fresh herbs, perfect for summer gatherings.

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Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.
While the pasta cooks, grill the corn on medium-high heat for 10–12 minutes until charred. Remove and let cool before slicing kernels off.
In a mixing bowl, combine mayonnaise, juice from limes, and chili powder. Mix until well blended.
In a large bowl, combine pasta, grilled corn, minced red onion, and chopped cilantro. Pour the dressing over and toss gently.
Taste your salad and adjust seasoning with salt as needed.
Refrigerate for at least 30 minutes before serving to meld flavors.

This salad can be made ahead of time and tastes even better as the flavors develop. Keep refrigerated until serving.