high protein street corn pasta salad (30g protein!)

1 Cook [wprm-ingredient text="1 box protein elbow pasta" uid="2"] per package directions. Drain and set aside to cool.
2 Toss [wprm-ingredient text="16 oz frozen corn" uid="3"] with [wprm-ingredient text="1 tsp oil " uid="4"],[wprm-ingredient text="½ tsp salt + pepper" uid="10"] Air fry at 350°F for 10–15 minutes until edges start to crisp. (No air fryer? Spread on a baking sheet and bake at 400°F for 20–25 minutes.)
3 Whisk together [wprm-ingredient text="1 cup plain non-fat Greek yogurt" uid="6"], [wprm-ingredient text="4 tbsp mayo" uid="7"], [wprm-ingredient text="2 tbsp lime juice" uid="8"], [wprm-ingredient text="¼ cup milk" uid="9"], and salt and pepper to taste in a large bowl until smooth.
4 To the bowl, add the cooked pasta, cooked corn, [wprm-ingredient text="1 can black beans" uid="12"], [wprm-ingredient text="½ red onion" uid="13"], [wprm-ingredient text="1 jalapeño" uid="14"], [wprm-ingredient text="½ cup cotija cheese" uid="15"], and [wprm-ingredient text="2 handfuls cilantro" uid="16"]. Toss until everything is evenly coated.
5 Cover and refrigerate for at least 30 minutes. Overnight is even better - the dressing absorbs into the pasta and the flavor gets way better.
6 Before serving, give it a taste. Add more cotija for saltiness or a fresh squeeze of lime to brighten it up. Toss and serve cold.