For the roasted corn:

2 ears corn, husks and silks removed

1 1/2 tbsp olive oil

3/4 tsp salt

1/4 tsp ground black pepper

For the pasta salad:

1 tsp salt (for the pasta water)

1 lb bowtie pasta

1 lb cherry tomatoes, halved

1/2 red onion, chopped

2 cups chopped romaine lettuce

2 Hass avocados, diced

1 cup crumbled blue cheese (or shredded cheddar)

1 1/2 cups ranch dressing

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Preheat oven to 425°F (220°C). Rub corn with olive oil, salt, and pepper. Wrap in foil and roast for 25 minutes. Let cool, then cut kernels off the cob and place in a large bowl.
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, then drain.
Add pasta to the bowl with roasted corn. Stir in cherry tomatoes, onion, romaine, avocado, cheese, and ranch dressing.
Toss until well combined, then cover and chill for 1 hour before serving.

Swap blue cheese for cheddar, feta, or mozzarella for a different flavor.

Use Greek yogurt-based ranch for a lighter version.

Grill the corn instead of roasting for a smoky flavor.

Add cucumbers or bell peppers for extra crunch.

Toss avocado with lemon or lime juice to prevent browning.