# What You’ll Need:
→ Creamy Cheese Dressing
01 - 4 oz cream cheese, room temperature
02 - 1/3 cup sour cream
03 - 2 tbsp extra virgin olive oil
04 - 1-2 cloves garlic, freshly grated
05 - 1 tbsp fresh chives, chopped
06 - 3/4 cup crumbled cotija cheese (or feta)
07 - Salt and freshly ground black pepper, to taste
→ Salad Components
08 - 1 lb short pasta (rotini, fusilli, or farfalle)
09 - 1 head romaine lettuce, shredded
10 - 2 cups grilled or roasted corn (from 3-4 fresh ears or frozen, thawed)
11 - 1/2 cup spicy cheddar cheese, diced
12 - 1/2 cup fresh basil leaves, torn
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, diced
→ Chili Butter
15 - 4 tbsp salted butter
16 - 2 tbsp chili powder
17 - 2 tsp smoked paprika
18 - 1/2-2 tsp cayenne pepper, to taste
19 - Pinch of salt
→ Lime Mayo Dressing
20 - 1/4 cup mayonnaise (or plain yogurt)
21 - 2 tbsp fresh lime juice
22 - Pinch of salt
# How To Make It:
01 - Combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija in a large salad bowl. Season with salt and pepper. Mix until smooth and set aside.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain well. Toss warm pasta with the creamy cheese dressing. Add shredded romaine, grilled corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Gently toss until well mixed and evenly coated.
03 - Melt butter in a skillet over medium heat until golden and fragrant. Stir in chili powder, smoked paprika, cayenne pepper to taste, and a pinch of salt. Let spices bloom for 1 minute, then remove from heat.
04 - Whisk together mayonnaise (or yogurt), fresh lime juice, and a pinch of salt in a small bowl until smooth.
05 - Serve salad warm or chilled. Drizzle with lime mayo and spoon over spicy chili butter just before serving. For best flavor, let the salad sit for 10-15 minutes to allow flavors to meld.
