Mexican Street Corn Pasta Salad

This one is for you Jen! This is the salad I brought to Dad's birthday.

2 C Mini Bowtie Pasta, uncooked (I used regular Bow Tie)
2 (15 oz cans) corn OR 3-4 Corn Cobs
1 Avocado
3 Green Onions
1/2 Bunch Cilantro
1 Tbsp Finely Chopped Jalapeno
6-8 Pieces Bacon, crumbled
1/2 C Cotija Cheese or Queso Fresco

Dressing
1/2 C Mayo (I used a little less than this)
3 Tbsp Fresh Lime Juice
1/8 tsp ground Cumin
1/4 tsp Paprika
1/2 tsp Chili Powder
1 tsp Sriracha or Hot Sauce
Salt and Pepper to taste

Cook the pasta according to package. Drain and rinse in cold water. Dry the pasta.

CORN: If you are using the cobs, Pull back the husks and clean the corn, then fold the husks back over the cob. Put corn in water with 1 Tbsp of salt for 10 minutes. Shake the corn cobs and then grill. Grill for 15-20 minutes turning the corn every 5 minutes.
OR canned corn. Drain the corn. In a cast iron skillet, heat a little oil on medium high heat. Pour corn in a single layer and cook for about 5 minutes stirring only once. This should brown the corn. Keep doing this until all corn is blackened.
Chop the avocado into small pieces, chop the green onion and cilantro. Finely chop the jalapeno. Cook and crumble the bacon. Crumble the cheese. In a large bowl combine the cooled, dry pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon and cheese. Wait to add the avocado, cheese, and bacon until ready to eat. Toss the salad.
In a small bowl, combine all the dressing ingredients and whisk together until combined. Toss over salad.