Elote Pasta Salad

Ingredients

• For the Salad
• 5 ears corn on the cob, husks and silk removed
• 1/2 lb farfalle pasta, cooked according to package directions
• 4 scallions, sliced thin on a bias
• 2 jalapenos, stemmed, seeds removed and diced small
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup crumbled queso fresco, divided
• 1 red bell pepper, chopped
• 1 avocado, chopped
• 2 cups roughly chopped cilantro, plus sprigs for garnish
• kosher salt
• ground black pepper
• fried corn tortilla strips (garnish)
• 1 lime, cut into wedges (garnish)
• For the Dressing
• 1/2 cup jarred salsa
• 3 tablespoons red wine vinegar
• 1/2 teaspoon chili powder, plus more for garnish
• 1 teaspoon honey
• 1/2 cup olive oil
• kosher salt