Begin by bringing a large pot of salted water to a boil—the salt seasons the pasta as it cooks. While waiting, prepare all your ingredients: finely slice the scallions, chop the cilantro, mince the jalapeño, dice the avocado into 1/2-inch cubes, and crumble the cotija cheese. Once the water boils, add the rotini and cook until al dente (typically 8-10 minutes), then drain and set aside. I like to rinse the pasta lightly with cool water to stop the cooking and prevent it from becoming mushy, which helps maintain texture in the final salad.

Heat a large skillet over high heat and char the corn in batches, stirring occasionally until golden and slightly blackened spots appear (about 5-7 minutes total). This caramelization develops deep, nutty flavor that's essential to the dish. Transfer the corn to a bowl and set aside. In the same skillet, cook the bacon strips over medium heat until crispy, then transfer to a paper towel-lined plate to cool before crumbling into bite-sized pieces.

In a medium bowl, whisk together the mayonnaise, sriracha, chili powder, smoked paprika, cumin, garlic powder, lime juice, lime zest, salt, and black pepper until smooth and well combined. Taste the dressing and adjust seasonings if needed—this is where the signature street corn flavor comes through, so don't be shy with the lime and spices. I find that letting the dressing sit for a minute allows the spices to bloom and mellow slightly, creating a more cohesive flavor profile.

Rinse the black beans under cold water and drain well to remove excess liquid and sodium. In a large mixing bowl, combine the cooked pasta from Step 1, charred corn from Step 2, prepared vegetables (scallions, cilantro, and jalapeño), bacon from Step 2, black beans, cotija cheese, and avocado. Gently toss to combine, being careful not to crush the avocado pieces.

Pour the lime-sriracha dressing from Step 3 over the salad mixture and gently toss until all ingredients are evenly coated. Be gentle during mixing to keep the avocado intact and the salad from becoming mushy. Serve immediately or chill for up to 2 hours before serving—the flavors will continue to meld and develop.