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 the corn (if fresh), or use 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 grilling, prepare the dressing.

In a medium-size bowl, add all of the dressing ingredients.  Mix well.  Add enough salt and pepper to taste (it does need salt!)

Set it aside in the refrigerator until ready to toss in the pasta salad.

In a large mixing bowl, add all of the salad ingredients except the avocado and the cotija cheese.

Gently mix in the cool pasta, being careful not to break the pasta shape.

Add ½ of the dressing and gently blend into the pasta salad ingredients.  Then add the second half of the dressing, depending on how heavy you want the dressing to be.**

Add the chopped avocado on top.

Garnish with the cotija cheese.