• Prep: In a pot of salted water, boil pasta to al dente, as per package instructions. Drain, cool, and set aside cooked pasta in the fridge to continue cooling.
• Meanwhile - Cook corn: Heat outdoor grill to 400 degrees F (205 degrees C). Clean the grates once it has heated. Add a little cooking oil to grill.

  Alternatively, you can use an indoor grill or char the corn on the stovetop or roast frozen corn:https://thecompletesavorist.com/how-to-roast-frozen-corn
• Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3-5 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
• Remove corn from cobs. In my opinion, the easiest way to do this is with a bundt pan (less messy too!) but you could use a cutting board instead.
• Mix pasta, corn, cherry tomatoes, jalapenos (chopped) green onions, cucumber, cilantro and feta cheese together,
  6 medium ears sweet corn, husks removed, 16 oz package fusilli pasta, ½ -long English cucumber, chopped, 1 dry Pint -cherry tomatoes, cut in half, 2 tablespoon tamed jalapenos, chopped, 3 green onion, ¾ cup low-fat feta cheese, 3 tablespoon chopped cilantro
• Dressing: Whisk mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, crushed red pepper, sriracha sauce, and salt together.
  ½ cup fat-free sour cream, 1 teaspoon lime zest from one lime
• Add dressing to salad and mix.
  ¾ teaspoon salt, 1 tablespoon fresh lime juice (from one lime), 3 cloves garlic, minced, ¼ cup light or fat-free mayonnaise * I use Hellman's ½ the fat, ¼ teaspoon teaspoon chili powder, 1 teaspoon crushed red pepper, 2 teaspoon sriracha

Garnish

• Garnish with lime wedges, parmesan cheese and sprigs of cilantro, if desired.
  Lime wedges, cilantro sprigs, Parmesan cheese