Elote Pasta Salad with Feta and Lime

Cook the pasta in a large pot of well-salted boiling water until just tender, following the package directions. Drain well, toss with 1 tsp olive oil to prevent sticking, and let it cool slightly.

Heat the remaining 2 tsp olive oil in a large cast-iron skillet or frying pan over high heat. Add the sweetcorn and 1/2 tsp salt, then cook for 7 to 10 minutes, stirring occasionally, until the corn is lightly charred in spots. Remove from the heat and let it cool for about 15 minutes.

Set aside a small handful of the charred sweetcorn, feta, and coriander for garnish. In a large bowl, combine the cooled pasta, remaining sweetcorn, spring onions, most of the coriander, and most of the feta. Toss gently to distribute the ingredients evenly.

In a small bowl, whisk together the mayonnaise, lime juice, chili powder, and the remaining 1/2 tsp salt until smooth. Pour the dressing over the pasta mixture and toss until everything is well coated. Finish with the reserved sweetcorn, feta, coriander, and an extra pinch of chili powder before serving.