While typing the recipe this morning I accidentally spelled Mexican Mexicorn. I wanted to change it to my original title of "Mexican Street Corn Pasta Salad" but actually "Mexicorn" says it all. This is a pasta salad based on the style of Mexican street corn roasted in its husk and topped with mayo, chili powder, cotija cheese, cilantro and lime. The only thing I added was sour cream, a little jalepeno and some chives. The is an excellent BBQ side dish and is perfect for summer entertaining as it can be made well in advance.