INGREDIENTS:

-2 ears corn, shucked

-1 (16-oz.) box medium shell pasta

-3/4 cup sour cream

-3/4 cup mayonnaise

-1 (1-oz) packet ranch seasoning mix

-2 to 3 chipotle peppers in adobo, seeded

-1 tsp. lime zest plus 1 tbsp. lime juice

-1/2 tsp. ground cumin

-1 pt. cherry tomatoes, halved

-1 (15-oz.) can pinto beans, drained and rinsed

-2 avocados, diced

-1 orange bell pepper, seeded and chopped

-1/2 medium red onion, chopped

-1 cup chopped fresh cilantro

-1 cup shredded Mexican cheese blend

DIRECTIONS:

1. Brind a large pot of salted water to a boil. Boil the corn until tender, 4 to 5 minutes. Remove the corn from the pot with a fine mesh strainer and rinse with cold water to cool.
2. Add the pasta to the same pot of boiling water and cook for 1 minute longer than the package instructions. Drain, rinse with cold water, and let cool.
3. In a blender, combine the sour cream, mayonnaise, ranch seasoning mix, 2 chipotle peppers, lime zest, lime juice, and cumin. Blend until smooth. Taste, and blend in a third chipotle pepper, if you'd like.
4. Cut the corn off the cobs. In a large bowl, combine the corn, cooled pasta, tomatoes, beans, avocado, bell pepper, onion, cilantro, and cheese. Fold to combine. Gently fold in the dressing. Serve chilled.

Original Recipe: The Pioneer Woman