• Cook the pasta according to the package instructions. Drain and rinse with cool water to remove the excess starch and prevent it from continuing to cook.
• Cook the chorizo in a skillet over medium high heat and until it's browned, about 5-7 minutes.
• Combine all the ingredients in a large bowl and mix well to combine. Using your hands will be much easier, and you'll be less likely to smash the pasta. Add additional salt to taste if necessary (the cheese has a lot of salt, so taste it first).
• Garnish with fresh cilantro and additional crumbled cotija cheese (optional). Best served immediately at room temperature.

To Grill the Corn:

• To make the grilled corn, remove the husks and silk. Heat the grill to 500 degrees and place the corn directly on the grill. Cook, flipping every 3-5 minutes for about 15 minutes, or until kernels start to toast. Let the corn cool and use a knife the cut the kernels off, starting at the top and cutting down.

To Roast the Poblanos:

• I recommend removing the seeds and stem before you start so it's easier to clean the peppers. Once the seeds are removed, place them on a 500 degree+ grill and roast until the skin is blistered on all sides.
• Remove and place in a paper bag to cool for 10 minutes. Once cool, peel the skin and dice.