Mexican Street Corn Macaroni Salad

Bring a large pot of salted water to a boil. Add corn; cook 4 minutes and remove with tongs. Drain on paper towels. Return water to a boil. Add pasta and cook beyond the al dente stage until slightly soft, about 12 minutes. Rinse with cold water and drain.

Meanwhile, prepare a gas or charcoal grill for direct cooking over medium heat (or heat a grill pan over medium heat). Brush corn with oil. Grill, covered (or tented with foil if cooking indoors), 6 to 8 minutes, turning every 2 minutes, until corn is lightly charred. Remove from grill and let stand 5 minutes to cool. Cut kernels from cob.

In the bottom of a large bowl, whisk together mayonnaise, sour cream, the juice of two limes and the chipotle pepper. Season to taste with salt and black pepper. Add drained pasta, corn kernels, cheese, green onions and cilantro; toss to combine. Cover and chill at least 1 hour. Before serving, toss salad and taste for seasoning, adding extra lime juice, salt or pepper. Serve garnished with extra cheese.