Jalapeno bacon ranch pasta salad with grilled corn and roasted jalapenos

Cook half a pound of wide-cut bacon, separated and spread out, until reasonably crispy; drain on paper towels and chop.

Save a couple of tablespoons of bacon grease for the dressing.

Microwave the corn 5 minutes in a Ziploc bag or plastic wrap to soften it.

Grill the corn with a little oil and the jalapenos about 15 minutes, turning, until charred about 75% of the way around.

Dressing: stir a little mayo into store-bought ranch with minced chipotles, a squeezed lime, salt, pepper and the bacon grease; taste.

Cut the corn off the cob; rough chop the jalapenos, seeds left in.

Toss a pound of cooked, cooled pasta with the corn, jalapenos, bacon and cilantro; add about half the dressing, taste and add more chipotle or dressing as needed.

Finish with more cilantro, plenty of black pepper and crispy onions.