• Step 1: Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool completely.
• Step 2: In a large bowl, combine the cooked and cooled macaroni, frozen corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and chopped cilantro. Stir until all the ingredients are evenly distributed and the sauce coats the pasta.
• Step 3: Season the salad with salt and black pepper to taste. Adjust any seasonings as needed.
• Step 4: Cover the bowl and refrigerate the Mexican Street Corn Salad Pasta for at least 30 minutes to allow the flavors to meld together.
• Step 5: Before serving, give the salad a gentle stir to incorporate any dressing that has settled to the bottom of the bowl.