In a large pot, bring salted water to a rolling boil over high heat. Add the dry rotini pasta and cook it until al dente, about 10–12 minutes. Check for doneness by tasting a piece; it should be firm yet tender. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process, preventing mushiness.

While the pasta is cooking, wash and dry the fresh produce. Chop the green onions, snip the cilantro or parsley, and if using, finely slice the jalapeño. Set these prepared vegetables aside in a bowl, ready to join the Mexican Street Corn Pasta Salad.

In a large mixing bowl, add the cooled, drained rotini pasta along with the two cans of sweet corn—drained—and crumbled queso fresco. Toss in the prepared green onions, fresh herbs, and the jalapeño if you like a little heat. Gently mix everything to achieve an even distribution of flavors while ensuring the pasta remains intact and fluffy.

In a small bowl, whisk together the mayonnaise, lime juice, black pepper, salt, chili powder, and cumin until smooth and creamy. Taste the dressing and adjust the lime juice and seasoning according to your preference.

Pour the creamy dressing over the pasta and vegetable mixture. Use a spatula or large spoon to gently mix everything together until all ingredients are evenly coated in the dressing.

Cover the bowl tightly with plastic wrap or transfer the salad into an airtight container. Refrigerate the Mexican Street Corn Pasta Salad for at least one hour, allowing the flavors to meld beautifully.

After chilling, remove the pasta salad from the fridge. Give it a quick stir to re-mix everything. Serve it chilled, either directly from the mixing bowl or in a serving dish.