Step 1: Get Your Pasta Right (15 minutes) Cook that pasta just like the package says, but take it off about 2 minutes early. You want it al dente because it’s going to sit in the dressing for a while. Once it’s done, rinse it with cold water until it’s completely cool. This stops the cooking and prevents mushy pasta later.

Step 2: Char That Corn (10 minutes) This is where the magic happens. Heat up a cast-iron pan (or any heavy pan) over medium-high heat. Toss in your corn kernels and don’t touch them for about 3-4 minutes. You want to see those beautiful brown spots forming. Then stir and let them char for another few minutes. The smokiness you get from this step is what makes people think you’re some kind of cooking genius.

Step 3: Make the Dressing (5 minutes) Whisk together your Greek yogurt, mayo, lime juice, and all those spices. Taste it – it should be tangy with a little kick. If it needs more lime, add it. If you want more heat, add a pinch more chili powder.

Step 4: Put It All Together (10 minutes) Here’s the crucial part – make sure everything is completely cool before you mix it. Hot pasta + creamy dressing = broken, oily mess. Ask me how I know. Once everything’s cool, toss the pasta with the charred corn, add your bell pepper and onion, pour over the dressing, and gently fold in the cotija and cilantro.