Chipotle Corn Pasta Salad

1: Boil 1.5 cups of protein pasta of your choice and rinse with cold water when done.

2: Thaw 1 cup of frozen roasted corn.

3: In a large bowl, combine cooked pasta, corn, 3/4 cup chopped green onions, 1/2 of a diced red onion, 1/2 cup chopped cilantro, and 3/4 cup diced cherry tomatoes.

4: For the sauce, blend 1 cup low fat greek yogurt, 2-3 tablespoons of mayo, 2-3 Chipotle peppers, juice from one lime, salt, and pepper until smooth.

5: Pour the sauce into the bowl with the pasta and veggies, then add 1/2 cup crumbled cotija cheese and mix well.