For the Salad:

• 1 lb elbow macaroni (gluten-free if needed)
• 2 ears fresh corn (canned or frozen and thawed work)
• 1 cup black beans, drained and rinsed
• 1 cup cherry tomatoes, quartered
• 1 green bell pepper, diced
• 1/2 medium red onion, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 jalapeño, seeded and finely diced

For the Dressing:

• 3/4 cup Greek yogurt or mayonnaise
• 1/3 cup sour cream
• 1 lime, juiced (3 tablespoons), plus more to taste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 clove garlic
• 1/2 teaspoon kosher salt