8 ounces rotini pasta
2 cups fresh or corn kernels
2-3 tbsp sour cream (you can use light sour cream if you like or mayo as the original recipe. For a creamier texture, you could up the amoutn if you like)
2 tablespoons lime juice
1½ teaspoons Chili Powder (I used peri peri powder)
1 teaspoon roasted cumin powder
Salt, to taste
1 can (15 ounces) black beans, drained and rinsed
1 pint grape or cherry tomatoes, halved (or use 1 can diced fire roasted tomatoes)
1 can (4½ ounces) chopped green chiles, drained
3-4 tsp taco seasoning
¼ cup shredded mexican cheese
½ cup chopped spring onions
1 tsp garlic powder
1 tsp onion powder