Mexican Pasta Salad, Differently

Mexican Pasta Salad, Differently
Serves 6-8

1 pounds fusilli pasta
olive oil

2 large chicken breast halves
4 ears corn
1 packet sazon
2 jalapeno

1 bag cherry tomatoes, halved
1 15oz can sliced olives
1/2 large red onion, chopped

3 tablespoons Dijon mustard
Juice of 2 limes
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
~1/4c sour cream

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well.
Season chicken with sazon and grill, along with the corn and jalapeno. Reserve, cool, and shred. Nibbeletize the corn.

Transfer pasta to large bowl. Add shredded chicken, tomatoes, corn, olives and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 1/3 cup olive oil. Mix in sour cream, minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.