A delicious summer pasta salad filled with fresh veggies.
Microwave the corn for 7 minutes. Cut off the stemmed end and remove the corn from the ears.
Brush corn with olive oil and grill until slightly blackened. Remove kernels from the cobs using a knife.
In a food processor, combine cilantro, olive oil, lime juice, garlic, chili powder, honey and salt & pepper to taste. Blend until it becomes a creamy pesto like consistency.
In a salad bowl, place the pasta on the bottom and top with the corn, cherry tomatoes, red onion, and avocado. Pour the pesto dressing over the salad and mix well.