Barbecue Meal Sides: Charred Corn Oven-Only

Instructions:

1. Boil the pasta. Bring a large pot of salted water to a rolling boil and cook the 454g of rotini until it reaches a firm al dente (usually 1 minute less than the package directions). Note: This prevents the pasta from falling apart later.
2. Shock and drain. Immediately drain the pasta and rinse under cold running water until the noodles are cold to the touch.
3. Prep the corn. If using fresh ears, cut the 600g of kernels off the cob. If using frozen, ensure they are completely thawed and patted dry with a paper towel.
4. Sear the kernels. Heat a dry skillet over medium high heat for 3 minutes. Add the corn in a single layer and cook for 5 minutes without stirring until the bottoms are deeply browned and popping.
5. Toss the corn. Stir the corn and cook for another 3 minutes until charred in spots but still juicy. Transfer to a large mixing bowl to cool.
6. Whisk the base. In a medium bowl, combine the 120g Greek yogurt, 60g mayonnaise, lime zest, and lime juice.
7. Infuse the aromatics. Add the grated garlic, 2g smoked paprika, 1g chipotle powder, salt, and black pepper. Whisk until the dressing is completely smooth and pale orange.
8. Combine the components. Add the cooled pasta, diced red pepper, minced red onion, and 15g of cilantro to the bowl with the charred corn.
9. Dress the salad. Pour the crema over the mixture and toss gently with a large spatula until every spiral is coated and velvety.
10. Add the finish. Fold in the 150g of crumbled Cotija cheese right before serving until just distributed.