Elote (Gatukorn) Pastasallad

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1. 1
   Gather and prep all ingredients.
2. 2
   In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
3. 3
   In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
4. 4
   Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
5. 5
   In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
6. 6
   In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
7. 7
   Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.