Chipotle Chicken Elote Pasta Salad

Ingredients

Chipotle Marinade

2 chicken breast, halved or pounded thinly

2 tbsp chipotle peppers in adobo sauce

2-3 garlic cloves, minced

1 tsp oregano

1 tsp cumin

1 tsp salt

1/2 tsp black pepper

1/3 cup avocado or neutral oil

Juice from 1 lime

Chile Crema Dressing

1/2 cup mayo

1/3 cup sour cream or Greek yogurt

1 tsp smoked paprika

1/2 tsp chipotle chili powder

1 garlic clove, minced

Zest & juice from 1/2 a lime

1/2 tsp salt

Pasta Salad

8 oz pasta of choice

4 ears of corn, husks removed

1/3 cup red onion, diced

1/4 cup poblano pepper, roasted & diced

1/3 cup red bell pepper, diced

1/2 cup cilantro, chopped

1/2 cup cotija cheese

Directions

Blend all ingredients then pour over chicken breasts. Marinate for as long as possible. Cook chicken on medium high heat until 165F.

Cook your corn on a grill in a pan until charred all over. Roast your poblano pepper on a pan or oven until slightly charred. Cover in a bowl for 5 min, then deseed and dice. Chop up the rest of your ingredients and combine with pasta, dressing and chicken.