Cook pasta according to package directions. Place corn kernels in the bottom of a colander. Drain pasta over corn, then add both to a large mixing bowl.
Stir the remaining ingredients in with the pasta and corn. Set aside until cooled to room temperature. Serve and enjoy!
I prefer this dish on the first day made. If refrigerating over night, bring back up to room temperature before serving.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/09/cheesy-southwest-pasta-salad-a-giveaway/