For the Pasta Salad:

• 16 ounces of pasta cooked according to package instructions, I used bow tie pasta but whatever you have will work. You can also sub whole wheat or a gluten free pasta
• 1 head of Grilled corn, removed from cob (about 1 cup of corn if using canned)
• 2/3 cup of Black beans
• 1 cup of cherry tomatoes, halved
• ½ of an avocado, diced
• ¼ cup of Cilantro, chopped
• ½ cup of Red onion, diced
• 1/4 cup of Cacique® Cotija cheese, crumbled

For the Dressing:

• ½ an avocado, diced
• 1 cup of Cacique® Chipotle Mexican Style Sour Cream
• 4 tablespoons of  lime juice
• 2 cloves of garlic
• ¼ teaspoon of Cumin
• ½ teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 3–4 tablespoons of water to thin the dressing as needed