Street Corn and Adobo Chicken Pasta Salad

1. Cook rotini pasta according to package directions, typically for 10 minutes, or until al dente. Drain and rinse with cold water to cool, then set aside.
2. Grill the 3 cobs of corn until lightly charred and tender. Once cool enough to handle, carefully cut the kernels off the cobs.
3. Prepare the chicken marinade: In a bowl or zip-top bag, combine the 2 chicken breasts with 1 tablespoon olive oil, the juice of 1 whole lime, 1 teaspoon garlic powder, 1 teaspoon onion powder, a pinch of coarse salt, and 7 oz of chipotle peppers in adobo sauce. Mix well to coat the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Cook the marinated chicken breasts. You can grill, pan-fry, or bake them until fully cooked through and no longer pink inside. Let the chicken rest for a few minutes, then shred or dice it.
5. Prepare the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 2/3 cup sour cream, the juice of 1 small lime, 1 teaspoon ancho chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Season with coarse salt and black pepper to taste.
6. Assemble the pasta salad: In a large serving bowl, combine the cooked and cooled rotini pasta, grilled corn kernels, 1 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 5 minced garlic cloves, 2/3 cup diced red onion, 1 diced jalapeño, and the cooked adobo chicken.
7. Pour the prepared dressing over the pasta salad mixture and toss gently until all ingredients are evenly coated.
8. Serve the street corn and adobo chicken pasta salad chilled, garnished with additional chopped cilantro (if desired) and lime wedges for an extra squeeze of freshness.