Mexican Street Corn Chicken Pasta Salad

Steps

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1. 1
   Slice each chicken breast in half horizontally into thinner cutlets, pat dry, drizzle with a bit of oil, then coat both sides evenly with chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper. Set aside.
   ▶ ≈0:13
2. 2
   Fill a pot halfway with water, bring to a boil over high heat with a generous amount of salt, then cook the pasta al dente according to package directions. Drain and rinse under cold water, then set aside.
   ▶ ≈0:50
3. 3
   Heat a little oil in a pan over medium-high heat, add the seasoned chicken, and cook about 4 minutes per side until done. Remove, cover with foil, and let rest.
   ▶ ≈1:10
4. 4
   In the same pan, melt the butter and add the corn kernels. Season with salt and pepper, cook for a couple of minutes, scrape up any browned bits from the pan bottom, then continue cooking for about 5 more minutes until the corn is done. Remove and let cool.
   ▶ ≈1:29
5. 5
   While the corn cools, chop the rested chicken into bite-size pieces, or shred it if you prefer.
   ▶ ≈2:11
6. 6
   In a large bowl, combine the sour cream, mayonnaise, chipotle in adobo sauce, lime juice, salt, black pepper, garlic powder, onion powder, Tajín, and chili powder. Mix well to make the dressing, tasting and adjusting the heat, salt, or acidity as needed.
   ▶ ≈2:32
7. 7
   Add the cooked corn, pasta, chopped chicken, red onion, jalapeño, cilantro, and cotija cheese to the dressing bowl. Toss until everything is evenly coated.
   ▶ ≈3:09
8. 8
   Garnish with extra cotija cheese, Tajín, and cilantro, and add lime wedges on top. Chill in the refrigerator briefly before serving.
   ▶ ≈3:28