Taco Pasta Salad

Step 1

For the dressing: In a small bowl, whisk together all the ingredients, set aside to allow the flavors to meld.

Step 2

For the pasta salad: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes less than the package instructions. Drain the pasta and rinse with cold water to stop the cooking, then transfer to a large bowl and set aside—it’s okay if a little water collects in the bowl; it will mix with the dressing later.

Step 3

Heat a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the corn, turning occasionally, until charred on all sides, 10 to 12 minutes. Transfer the charred corn to a cutting board and allow to cool slightly. Once the corn is cool enough to handle, cut the kernels from the cob. Reserve 1 cup of corn for topping, and add the rest to the bowl with the pasta.

Step 4

To the same skillet, add the oil. Once it shimmers, add the chorizo, and cook, breaking it up into small pieces with a spoon, until browned and cooked through, 8 to 10 minutes. Allow the chorizo to cool slightly before adding to the bowl with the pasta and corn, being sure to leave most of the fat behind in the skillet.

Step 5

Add the green onion, jalapeño, and cotija cheese to the pasta mixture. Reserve 2 tablespoons of the dressing, then pour the remaining dressing over the pasta salad and stir to thoroughly combine. Taste and season with more salt and pepper, if necessary.

Step 6

Transfer the pasta salad to a serving dish. Top with the reserved corn, Cotija cheese, a sprinkle of chili lime seasoning, and cilantro. Drizzle with the reserved dressing, thinned with a little water to reach a pourable consistency. Sprinkle with the crushed chili lime chips. Serve immediately.