Chili Chicken and Pasta

Cook pasta and corn in lightly salted boiling water by pasta package directions. Drain in colander and rinse with cold water until cool.

Meanwhile, sprinkle chicken with 1 teaspoon chili powder, the salt and pepper. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8-10 minutes or until chicken is no longer pink, turning once.

In a screw top jar, combine remaining oil, chili powder and the lime juice; shake to combine. Cut corm from cob.

Divide chicken, corn, tomatoes and pasta on four dinner plates. Drizzle with dressing and sprinkle lighting with salt and pepper. Serve with lime and parsley.