Cook the pasta according to package directions until al dente. Drain and rinse under cold water.

Heat a large skillet over medium-high heat. Add the corn and cook for 4–5 minutes, stirring occasionally, until lightly charred.

In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and black pepper.

Add the cooled pasta, charred corn, tomatoes, bell pepper, jalapeño, cilantro, and Creamy Jack cheese. Toss until evenly coated.

Gently fold in the avocado.

Chill for 10–15 minutes before serving, or serve immediately.

Enjoy!