Creamy Street Corn Pasta

1. Cook your choice of pasta according to package directions until al dente. Drain and set aside.
2. Heat your butter, olive oil, or ghee in a pan. Add the finely diced serrano pepper and mix. Cook for approximately 2 minutes.
3. Throw in your corn kernels and season with sea salt. Sauté for about 3-5 minutes, then remove from heat and set aside to cool slightly.
4. In a large bowl, mix together the avocado mayo and full-fat Greek yogurt.
5. Add the cooled corn to the yogurt-mayo mixture and coat thoroughly.
6. Stir in the finely sliced red onions and bell peppers, feta (or queso fresco or cotija cheese), chili powder, tajin (or cayenne pepper), and a spritz of fresh lime (or lemon) juice.
7. Combine the prepared street corn mixture with the cooked pasta. Garnish with cilantro or thyme before serving.