Elote Pasta Salad

Ingredients

• 1 lb (500 g) red lentil pasta, cooked
• 2 cups (500 mL) poblano pepper, fire roasted and small dice
• 1 ½ cups (375 mL) whole red lentils, cooked and drained
• 3 cups (750 mL) corn kernels, lightly charred and shocked
• ¼ cup (60mL) low-fat mayonnaise
• 6 oz (180 g) cotija cheese, crumbled
• 1 cup (250 mL) scallions, finely sliced
• 1 cup (250 mL) cilantro, finely chopped
• ¼ cup (60 mL) jalapeno, seeded and minced
• 2 Tbsp (30 mL) lime juice
• 2 Tbsp (30 mL) smoked paprika