• Bring a pot of salted water to boil and cook pasta according to package directions. Rinse under cold water and drain well.
• Slice chicken breasts horizontally to create thin cutlets. Rub cutlets with avocado oil, then season on both sides with BBQ rub and sea salt.
• Preheat grill to medium-high.
• Grill chicken 3–4 minutes per side, or until cooked through and internal temp reaches 165°F.
• Remove chicken and let rest for 5–10 minutes before shredding with two forks.
• If using fresh corn, grill ears directly on the grates until lightly charred, then slice kernels off the cob. If using frozen corn, char in a hot skillet with a splash of oil until golden.
• In a large bowl, combine cooked pasta, shredded BBQ chicken, grilled corn, black beans, red onion, avocado, and cilantro.
• Make the dressing: in a small bowl, whisk together the sour cream (or Greek yogurt), BBQ sauce, olive oil, lime juice, smoked paprika, salt and pepper, until creamy. Pour dressing over pasta salad and toss well to coat. Taste and adjust salt or lime juice as needed.
• Serve immediately, or chill for 1–2 hours before serving. Enjoy!

To Store:

• Store the pasta salad in an airtight container in the refrigerator for up to 3–4 days. Option to keep the dressing separate and toss just before serving to maintain freshness, if preferred. This salad is best enjoyed chilled or at room temperature but can be eaten cold straight from the fridge.