Mexican Pasta Salad

We roast the corn in the oven with a little olive oil until it turns a deep golden color.

We boil the pasta in salted water until cooked, then drain it and let it cool completely.

We chop the onion into small cubes, chop the cilantro, and dice the avocado.

We prepare the dressing by mixing the yogurt, mayonnaise, lemon juice, garlic powder, paprika, salt, and pepper in a small bowl until well combined.

In a large serving bowl, we combine the pasta, roasted corn, onion, avocado, cilantro, and cheese.

We pour the dressing over the salad and gently toss until everything is well coated.

We chill the salad briefly in the fridge, then serve it cold alongside grilled dishes or any main course.