Southwest Grilled Chicken and Corn Pasta Salad

Directions

1. Pre-heat grill to high heat. Cook pasta according to package directions. Rinse pasta in cold water; drain again. Place in large bowl; set aside.
2. While grill is pre-heating, season chicken breasts with cumin, smoked paprika, oregano, salt and pepper. Rub chicken well to make sure chicken is evenly coated with seasonings.
3. Spray grill with nonstick grilling spray. Place chicken and corn on grill. Cook chicken 3 to 5 minutes on one side until browned. Turn and cook until browned or internal cooking temperature reaches 165°F. Rotate corn every 2 minutes until all sides have a slight char and are bright yellow/white. Remove chicken and corn from grill; set aside. Cool corn. Let chicken rest at least 5 minutes. Dice chicken.
4. Add tomatoes, scallions, cilantro, olive oil and red wine vinegar to pasta; toss to combine well. Add chicken. Carefully slice corn kernels off the cob right into bowl. Toss well; add salt and pepper, as desired.

Note: Dish can be served warm, room temperature, or cold. Tastes even better the next day - - great for making ahead.