• Preheat the oven to broil or grill at 500°F or 260°C.

Cooking the pasta

• Bring a pot of water to a boil, season with salt and cook pasta according to instructions. Drain and set aside.

Roasting the corn and peppers

• Prepare a large bowl full of ice water.
• While the pasta is cooking place the Anaheim peppers on a sheet pan and place as close to the heating element as possible. Allow the skin the char completely before rotating the peppers to char all sides.
• Once completely charred remove from the oven and place in the ice water. Once peppers are cool enough to handle remove the burned skin, stem and seeds and chop the peppers.
• While the peppers are cooking place the corn in a skillet and cook over medium high heat until toasted. Add a couple of tablespoons of water if you are using fresh corn. Set aside.

Making the dressing

• In a food processor or blender combine all of the dressing ingredients together and blend until there is a creamy smooth dressing.

Tossing the salad

• In a large mixing bowl combine the cotija, corn, peppers, onion, avocado, pasta, and tomatoes. Gently stir before adding the dressing, stir again to evenly coat everything. Pour into a serving dish and enjoy. Top with additional cilantro if desired.