Cook the pasta for approximately 7 minutes until al dente (pasta should have a little bit of firmness, not soft or mushy). Drain and immediately run very cold water on the pasta until all of it is cooled off and not warm.
Grill corn (if fresh), or used canned corn. If grilling corn, when cool enough to handle, take a sharp knife and slice down each ear of corn to remove the kernels of corn.
While the pasta is boiling and / or the corn is grillingk prepare the dressing.
In a medium-size bowl, add all of the dressing ingredients. Mix well. Add enough salt and pepper to to taste (it doesneed salt!)
Set it aside or make ahead and set it in the refrigerator unti ready to toss in the pasta salad.
In a large misxing bowl add all of the salad ingredients except the avocado and the cotiza cheese.
Mix in the cooled off pasta.
Add ½ of the dressing and gently blend into the pasta salad ingredients. Then add the second half of the dressing, depending how heavy you prefer the dressing to be**.
Garnish with the avocado chunks on top. Generously sprinkle the crumbled cotija cheese on top.
