2 cups San Giorgio® Cavatappi
fresh corn on the cob, unshucked
1 large avocado, diced
green onions, sliced
1/2 cup fresh cilantro leaves, coarsely chopped
1 Tbsp jalapeño pepper, seeded and finely chopped
6 slices cooked bacon, crumbled
1/2 cup queso fresco, crumbled
1/2 cup cooked black beans
  For the Dressing:
1/2 cup mayonnaise
3 Tbsps lime juice
1/4 tsp lime zest
1/8 tsp ground cumin powder
1/2 tsp chili powder
1 Tbsp hot sauce
  salt, to taste
  ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions; drain, rinse and set aside.

2.  Heat the grill to medium.  Grill corn with husks over medium heat for 15 minutes, turning every 5 minutes.

3.  In a large bowl combine cooked pasta, avocado, green onions, cilantro, jalapeño, bacon, queso fresco and black beans.

4.  Shuck grilled corn, cut kernels off the cobs and combine with pasta mixture.

5.  In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

6.  Toss dressing with pasta and enjoy.