Mexican Street Corn Pasta Salad

Preheat your outdoor grill or stovetop grill pan.
Heat a large pot of water, then once boiling, add in a healthy bit of salt and the pasta.
Cook the pasta, stirring occasionally, until it’s al dente. Rinse (yes, this is the rare occasion where it’s ok to rinse pasta) and drain the pasta, then add it to a large bowl.
Brush all sides of the corn and poblano peppers with a light coating of olive oil and grill until slightly charred.
Immediately add the poblano peppers to a bowl and cover with plastic wrap. Allow to steam in the bowl for a few minutes, while you prepare the corn. This is to help remove the outer skin, making it easier to peel off.
Place a small bowl inside a large mixing bowl. Set the ear of corn one top of the smaller bowl and using a sharp knife, slice down the rows, cutting off the kernels. Once all the corn has all been cut off the cobs, add it to the bowl with the cooked pasta.
Peel the poblano peppers, remove the seeds and membrane, then dice into small pieces. Add the peppers to the bowl with the pasta and corn.
Add in drained and rinsed black beans, red onion, cojita cheese and fresh chopped cilantro.
Pour the dressing over the top. Toss everything together, making sure the dressing is well distributed throughout. Chill in the fridge for at least 1 hour before serving.