First Step: Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups of mini bowtie pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool pasta for salad. For gluten-free options, select suitable pasta and adjust cooking time as needed.

Second Step: Prepare the Corn: Husk and grill fresh corn ears brushed with oil at 400°F, turning every 3 minutes for about 12 minutes until nicely browned and smoky. Alternatively, pan-fry canned or frozen corn kernels in butter over medium heat for about 10 minutes until golden and caramelized. Remove kernels from the cob or use pre-roasted corn if desired.

Third Step: Chop Fresh Ingredients and Cook Bacon: Finely dice green onions, cilantro, and jalapeño (seeds removed for milder heat). Cook 8 slices of bacon until crisp, then drain and dice. Rinse and drain black beans. Dice avocado just before assembly to prevent browning.

Fourth Step: Make the Chili-Lime Dressing: In a small bowl, whisk together ½ cup mayonnaise, ½ teaspoon chili powder, ¼ teaspoon paprika, ⅛ teaspoon ground cumin, 1 teaspoon sriracha, lime zest and lime juice of 2 large limes, plus salt and pepper to taste. Chill dressing briefly for flavors to meld; optionally mix in sour cream or Mexican crema for added richness.

Final Step: Assemble the Salad and Serve: In a large bowl, combine cooled pasta, corn, green onions, cilantro, jalapeño, black beans, and bacon (if serving immediately). Gently fold in cotija cheese and diced avocado. Drizzle with chili-lime dressing and toss carefully to combine without mashing avocado. Serve fresh or chill for later enjoyment. Store dressing separately if prepping ahead to maintain texture.