Directions

1. Start by boiling a large pot of water seasoned with salt. Once boiling, add the corn and cook until it becomes tender, which should take about 4 to 5 minutes. Carefully remove corn from the pot and briefly run it under cold water to cool it down.
2. Next, use the same boiling water to cook the pasta. Follow the cooking time specified on the package but allow it to cook for an additional minute. Once done, drain the pasta, rinse under cold water to stop the cooking process, and set aside to cool.
3. For the dressing, place sour cream, mayonnaise, ranch seasoning, two chipotle peppers in adobo, the zest and juice of one lime, and cumin into a blender. Process these until the mixture is perfectly smooth. Sample the dressing. Adjust flavors with extra chipotles, sour cream, or mayonnaise if desired.
4. Remove the corn kernels from the cobs. Take a large mixing bowl and combine the corn kernels, cooled pasta, cherry tomatoes, pinto beans, diced avocado, chopped bell pepper, sliced red onion, chopped cilantro, and shredded cheese. Mix these ingredients gently. Incorporate the chipotle dressing, folding it in carefully to coat everything evenly. Season the salad with Johnny's Salad Elegance Seasoning to taste. Chill the salad before serving.