• ½ C LALA^® Queso Fresco + more for garnish
• 8 oz. bow tie pasta
• 1 tsp olive oil
• 2 (10 oz.) bags frozen fire-roasted corn
• ¼ C freshly chopped cilantro + more for garnish

• ½ C LALA^® Crema
• ¼ C mayonnaise
• 1 tbsp olive oil
• ½ tsp chili powder
• ¼ tsp garlic powder
• A couple pinches of tajin
• 2 tbsp lime juice
• 1 tsp lime zest
• Salt
• Pepper

Cook pasta until al dente. Toss with 2 tsp of olive oil, salt, and pepper and set aside to cool at room temperature.

Cook corn according to packaging instructions and set aside to cool at room temperature.

In a bowl combine LALA® Crema, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, tajin, lime zest and juice, and salt and pepper to taste.

Add cooled pasta, corn, LALA® Queso, and cilantro to a large bowl.

Pour most of the dressing over the pasta.

Toss until everything is well coated.

Transfer to a serving platter, drizzling with the remaining dressing. Garnish with fresh chopped cilantro and additional queso fresco if desired.